Description
This easy egg salad recipe is creamy, comforting, and endlessly customizable. Perfect for sandwiches, sliders, or salad toppers—ready in minutes and full of flavor
Ingredients
Scale
- 6 large eggs
- ¼ cup mayonnaise
- 1 tbsp yellow or Dijon mustard
- 1 tbsp chopped fresh herbs
- Salt & pepper to taste
- Optional: pickle relish, celery, lemon juice, red onion, paprika
Instructions
- Boil Eggs: Place eggs in pot, bring to boil, then turn off heat and let sit 12 minutes. Transfer to ice bath.
- Peel & Chop: Once cool, peel and chop eggs.
- Mix Dressing: In a bowl, combine mayo, mustard, herbs, salt, pepper, and optional ingredients.
- Combine: Gently fold in chopped eggs until fully coated.
- Serve: Chill for 30 minutes or serve immediately on bread or greens.
Notes
Swap mayo with Greek yogurt or avocado for a lighter twist. Add celery or pickles for crun
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Dish
- Method: Mix
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 195
- Sugar: 1g
- Sodium: 260mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 12g
- Cholesterol: 210mg