This Egg Salad recipe is rich, creamy, and perfectly balanced—made with hard-boiled eggs, a touch of mayo, mustard, and fresh herbs. It’s the ideal filling for sandwiches, lettuce wraps, or crackers, and comes together in just 10 minutes. Whether you’re packing lunch, hosting brunch, or enjoying a quiet snack, this timeless favorite delivers comfort in every bite.
Why You’ll Love This Recipe
- 🥚 Creamy, flavorful, and never dry
- ⏱️ 10 minutes total (plus egg boiling)
- 💛 One bowl = easy cleanup
- 💸 Costs under $3—feeds 4 generously
- 🌾 Naturally nut-free & easily gluten-free (serve on GF bread or lettuce)
Ingredients You’ll Need
(Serves 4)
- 6 large hard-boiled eggs, peeled and chopped
- ¼ cup (60g) mayonnaise (or Greek yogurt for tang)
- 1 tbsp Dijon mustard (or yellow mustard)
- 1 tbsp fresh dill or parsley, finely chopped
- 1 tbsp sweet pickle relish or finely diced celery
- ½ tsp lemon juice or apple cider vinegar
- ¼ tsp salt
- ¼ tsp black pepper
- Optional: pinch of paprika, dash of hot sauce, or minced red onion
💡 Pro Tips:
- Use eggs that are 5–7 days old—they peel more easily!
- Chop eggs by hand—food processors make them gummy.
- Chill 30+ minutes before serving for best flavor.
Step-by-Step Instructions (Creamy, Balanced, Foolproof)
