This egg salad is rich, creamy, and perfectly seasoned—ready in just 15 minutes with 6 simple ingredients. Whether you’re making sandwiches, scooping onto crackers, or wrapping in butter lettuce, it’s a timeless favorite that’s both comforting and versatile.
Bonus: It’s even better the next day, making it ideal for meal prep!
Why You’ll Love This Recipe
- 🥚 Ready in 15 minutes
- 💛 Uses leftover hard-boiled eggs
- 🥪 Perfect for sandwiches, salads, or low-carb wraps
- 💸 Costs under $3—feeds 4
- 🌾 Naturally gluten-free & nut-free
Ingredients You’ll Need
(Makes about 2 cups / 4 servings)
- 6 large hard-boiled eggs, peeled and chopped
- ¼ cup mayonnaise (or Greek yogurt for a lighter version)
- 1 tbsp Dijon mustard (or yellow mustard)
- 1 tbsp finely chopped celery (optional but adds crunch)
- 1 tbsp finely chopped red onion or chives
- ½ tsp lemon juice or vinegar (brightens flavor)
- Salt & black pepper to taste
- Optional: Dash of paprika, dill, or hot sauce
💡 Pro Tips:
- Use older eggs (7–10 days) for easier peeling.
- Chop eggs by hand for best texture—food processors make them gummy.
- For extra creaminess, mash 1–2 yolks into the mayo before mixing.
Step-by-Step Instructions (Creamy, Balanced, Foolproof)
