This classic egg salad is creamy, flavorful, and perfect for sandwiches, wraps, or served on crackers. It’s quick, simple, and always a crowd-pleaser.
Ingredients
- 6 large eggs
- 3 tablespoons mayonnaise (or to taste)
- 1 teaspoon Dijon mustard
- 1 teaspoon white or apple cider vinegar
- 1 tablespoon fresh chives or parsley, finely chopped (optional)
- 1/4 cup celery, finely chopped (optional, for crunch)
- Salt and freshly ground black pepper, to taste
- Paprika, for garnish (optional)
Instructions
- Boil the Eggs
- Place the eggs in a saucepan and cover them with cold water.
- Bring the water to a boil over medium-high heat. Once boiling, turn off the heat, cover the saucepan, and let the eggs sit for 10-12 minutes.
- Cool and Peel
- Drain the hot water and transfer the eggs to an ice bath to cool for about 5 minutes.
- Peel the eggs carefully and pat them dry.
- Chop the Eggs
- Dice the eggs into small pieces using a knife or egg slicer. Alternatively, mash them gently with a fork for a chunkier texture.
- Mix the Salad
- In a medium bowl, combine the mayonnaise, mustard, and vinegar. Stir until smooth.
- Add the chopped eggs, celery, and herbs (if using). Gently mix until well combined.
- Season
- Add salt and pepper to taste. Adjust the mayonnaise or mustard if needed for your preferred creaminess and flavor.
- Serve
- Sprinkle with a pinch of paprika for garnish, if desired.
- Serve chilled or at room temperature on bread, toast, crackers, or over a bed of greens.
Tips
- For extra flavor, you can add a small amount of finely diced onion, pickle relish, or a dash of hot sauce.
- Adjust the mayonnaise to your preferred creaminess level.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Enjoy your homemade classic egg salad!
