Egg Salad
Quick and creamy egg salad recipe that's perfect for sandwiches, wraps, or as a salad topping.
Ingredients
Egg Salad Ingredients
- 6 pieces hard-boiled eggs See notes below on doneness
- 1/4 cup mayonnaise Substitute plain Greek yogurt for a tangier, lighter salad
- 1 teaspoon mustard Dijon or yellow—use what you like
- to taste Salt and freshly ground black pepper
- 1 tablespoon chopped fresh chives Optional; scallions or dill work too
- for serving Lettuce leaves Butter lettuce or romaine are both nice
- for making sandwiches Bread or wraps
Instructions
Preparation
- Peel the hard-boiled eggs and chop them into small, even pieces. Small chunks hold dressing without turning into a paste.
- In a mixing bowl, whisk together the mayonnaise and mustard until smooth, creating a uniform dressing.
- Add the chopped eggs, then gently fold until coated. Taste and season with salt and pepper.
- Fold in the chopped chives if using. Chill briefly or serve immediately on lettuce, bread, or in a wrap.
Notes
For a dairy-free version, use dairy-free mayo. For creamier egg salad, add an extra tablespoon of mayo or a splash of milk/yogurt. Refrigerate for 30 minutes for firmer texture before serving.