Creamy Egg Salad is a classic, simple, and versatile dish—perfect for sandwiches, wraps, or as a dip. 🥚🥪
Creamy Egg Salad
Ingredients
- 6 hard-boiled eggs, peeled and chopped
- 3 tbsp mayonnaise (adjust to your creaminess preference)
- 1 tsp Dijon mustard (optional for a little tang)
- 1 tsp lemon juice
- 1–2 tbsp finely chopped celery (optional for crunch)
- Salt and pepper to taste
- Optional: chopped green onions, paprika, or dill for garnish
Instructions
1. Prepare the Eggs
- Hard boil eggs: Place eggs in a pot, cover with water, bring to a boil, then simmer 10–12 minutes.
- Cool in ice water and peel. Chop into small pieces.
2. Mix Ingredients
- In a bowl, combine chopped eggs, mayonnaise, Dijon mustard, lemon juice, and celery (if using).
- Season with salt and pepper to taste.
3. Chill & Serve
- Refrigerate for at least 30 minutes to let flavors meld.
- Serve on sandwiches, toast, crackers, or as a dip for veggies.
Tips
- For extra creaminess, add 1–2 tbsp sour cream or cream cheese.
- Add paprika or smoked paprika on top for color and subtle flavor.
- Use Greek yogurt instead of mayo for a lighter, tangier version.
If you want, I can also give you a Southern-style creamy egg salad recipe that’s extra rich, slightly sweet, and perfect for picnic sandwiches.
Do you want me to do that?
