Name: Egg Salad Recipe: Creamy and Classic
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Ingredients: Egg Salad:; 8 eggs; 1/3 cup mayonnaise; 1 tbsp Dijon mustard; 1 tbsp celery; 1 tbsp red onion; 1 tsp apple cider vinegar; 1/2 tsp salt; 1/4 tsp pepper; 1/4 tsp paprika; Optional: Chives (paprika); Suggested Pairings: Bread (crackers, iced tea)

Introduction

Egg salad is a timeless, versatile dish, loved for its creamy texture and rich, savory flavor. Ideal for sandwiches, wraps, or as a side with crackers or fresh greens, this simple recipe is perfect for quick lunches, picnics, or light dinners. Its minimal ingredients and easy preparation make it accessible for cooks of all levels. This recipe delivers a classic creamy egg salad, adaptable for dietary needs, best served chilled with a sprinkle of fresh chives or paprika.

Ingredients

For the Egg Salad:

8 large eggs
1/3 cup mayonnaise
1 tbsp Dijon mustard
1 tbsp finely chopped celery (optional, for crunch)
1 tbsp finely chopped red onion (optional, for bite)
1 tsp apple cider vinegar or lemon juice
1/2 tsp kosher salt
1/4 tsp black pepper
1/4 tsp paprika (optional, for flavor)

For Serving:

Optional: 1 tbsp chopped fresh chives or parsley
Optional: Paprika for dusting
Suggested Pairings: Sliced bread, lettuce leaves, crackers, or a side of pickles
Suggested Beverage: Iced tea, lemonade, or sparkling water

Step-by-Step Process

Cook Eggs: Place eggs in a medium saucepan and cover with cold water by 1 inch. Bring to a boil over medium-high heat. Once boiling, cover, remove from heat, and let sit for 10-12 minutes. Transfer eggs to an ice bath for 5 minutes to cool. Peel and chop eggs into small pieces.
Prepare Ingredients: Finely chop celery and red onion, if using. Set aside.
Make Dressing: In a large bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar or lemon juice, salt, pepper, and optional paprika until smooth.
Combine: Add chopped eggs, celery, and red onion to the dressing. Gently fold with a spatula until well-coated, being careful not to mash the eggs too much for a chunky texture.
Chill: Cover and refrigerate for at least 30 minutes to let flavors meld. Stir before serving.
Serve: Spoon egg salad into a serving bowl or onto bread, lettuce wraps, or crackers. Garnish with optional chives or parsley and a dusting of paprika. Serve chilled with suggested pairings like pickles or a side salad, and a beverage like iced tea.

Tips for Better Egg Salad

Use fresh eggs, but not too fresh (1-2 weeks old), for easier peeling; add a pinch of baking soda to boiling water to help shells release.
Chop eggs to desired size; smaller pieces make a creamier salad, while larger chunks add texture.
Adjust mayonnaise for creaminess; add 1-2 tsp more for a richer salad or reduce to 1/4 cup for a lighter salad.
Chill for at least 30 minutes to enhance flavors; overnight is even better.
Taste and adjust seasoning before serving; add more salt, pepper, or vinegar for balance.
Keep celery and onion small to avoid overpowering; soak onion in cold water for 10 minutes to reduce sharpness.
Use a wide bowl for easy mixing and folding without breaking eggs.
Serve within 2 days for optimal freshness and texture.

Variations and Customization

Vegan Egg Salad: Replace eggs with 1 1/2 cups mashed firm tofu; use vegan mayonnaise and add 1/4 tsp turmeric for color.
Low-Fat Egg Salad: Use Greek yogurt or half mayo, half yogurt; reduce to 1/4 cup total.
Spicy Egg Salad: Add 1 tsp hot sauce or 1/4 tsp cayenne pepper; include 1 tbsp diced jalapeño.
Avocado Egg Salad: Replace half the mayo with mashed avocado; add a squeeze of lime juice.
Herb Egg Salad: Add 1 tbsp fresh dill, tarragon, or basil for a fresh twist.
Curry Egg Salad: Add 1 tsp curry powder and 1 tbsp chopped raisins or mango chutney.
Bacon Egg Salad: Stir in 2 tbsp crumbled cooked bacon for smoky flavor.
Pickle Egg Salad: Add 2 tbsp chopped dill pickles or relish for tanginess.

Storage and Serving Tips

Store egg salad in an airtight container in the fridge for up to 2 days; it does not freeze well due to mayonnaise separation.
Stir before serving leftovers to redistribute dressing; do not leave at room temperature for more than 1 hour.
Serve chilled for the best texture; remove from fridge 5-10 minutes before serving for a less cold bite.
Use leftovers as a sandwich filling, stuffed into tomatoes, or spread on toast.
Avoid adding wet ingredients (like pickles) until serving to prevent sogginess.
Pair with a light side like cucumber slices to balance richness, and a beverage like lemonade.
Serve in small bowls or as a scoop for appetizers to control portions.
Keep cold during picnics using an insulated cooler with ice packs.

Nutritional Information

Based on 4 servings (about 1/2 cup each, without optional garnishes):

Calories: 220 kcal
Total Fat: 18g
Saturated Fat: 4g
Trans Fat: 0g
Cholesterol: 375mg
Sodium: 420mg
Total Carbohydrates: 2g
Dietary Fiber: 0g
Sugars: 1g
Protein: 12g
Vitamin A: 15% Daily Value
Vitamin C: 2% Daily Value
Calcium: 6% Daily Value
Iron: 10% Daily Value

Note: Nutritional values vary based on ingredient brands and optional add-ins. This dish is high in fat and cholesterol due to eggs and mayonnaise. For dietary needs, try vegan or low-fat variations. Its protein from eggs adds nutritional value.

Conclusion

This egg salad recipe delivers a creamy, classic dish that’s perfect for quick meals or gatherings. Its simple preparation and versatile flavors make it a favorite for home cooks. The tender eggs and tangy dressing create a satisfying texture. This recipe is sure to become a go-to, cherished for its ease and comfort.