Classic Egg Salad – Creamy & Easy Lunch Favorite

Classic Egg Salad is a creamy, protein-packed dish perfect for quick lunches, sandwiches, or light meals. Soft-boiled eggs mix with mayonnaise, mustard, and a touch of seasoning to create a smooth, flavorful salad. This recipe is simple, versatile, and ready in under 20 minutes.

Why You’ll Love This Recipe

• Quick and easy to prepare in under 20 minutes
• Creamy, flavorful, and protein-packed
• Perfect for sandwiches, wraps, or crackers
• Easy to customize with herbs and spices
• Great for meal prep or picnics

Ingredients

• 6 large eggs
• ¼ cup mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon fresh lemon juice
• 2 tablespoons finely chopped celery
• 2 tablespoons finely chopped red onion
• 1 tablespoon chopped fresh parsley
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• Optional: paprika or chives for garnish

Step-by-Step Instructions

1. Place eggs in a saucepan and cover with cold water. Bring to a boil over medium heat.
2. Once boiling, remove from heat, cover, and let sit for 10–12 minutes.
3. Drain hot water and transfer eggs to an ice bath to cool for 5 minutes.
4. Peel the eggs and chop them into small pieces.
5. In a mixing bowl, combine chopped eggs, mayonnaise, Dijon mustard, lemon juice, celery, red onion, parsley, salt, and pepper.
6. Mix gently until creamy and well combined.
7. Garnish with paprika or chives if desired. Serve immediately or refrigerate for later use.

Tips & Variations

• Use Greek yogurt instead of mayonnaise for a lighter version
• Add dill or tarragon for extra flavor
• Substitute yellow mustard for Dijon if preferred
• Mash eggs less for a chunky texture, or more for smooth consistency
• Serve on toast, in wraps, or with crackers for variety
• Refrigerate filling separately if prepping sandwiches ahead

Storage & Freezer Instructions

• Store egg salad in an airtight container in the fridge for up to 3 days
• Do not freeze egg salad as texture will change
• Keep dressing separate if storing for meal prep
• Chill before serving for best flavor
• Stir gently before serving if stored overnight

Serving & Pairing Ideas

• Serve on toasted bread or bagels for classic sandwiches
• Pair with fresh garden salad or veggie sticks
• Serve in lettuce cups for a low-carb option
• Add pickles, tomatoes, or avocado slices for extra flavor
• Enjoy as a filling for wraps or pita pockets

Frequently Asked Questions

Can I make egg salad ahead of time?

Yes. Prepare and store in the refrigerator up to 3 days. Assemble sandwiches or wraps just before serving for freshness.

How do I peel eggs easily?

Cool eggs in an ice bath and gently crack shells all over before peeling. Using slightly older eggs (5–7 days) makes peeling easier.

Can I add other flavors?

Yes. Try adding dill, tarragon, or a pinch of smoked paprika to enhance flavor.

Is egg salad healthy?

Egg salad is high in protein and can be made lighter by using Greek yogurt instead of mayonnaise. Pair with fresh vegetables for a balanced meal.

Ready to Make It?

This Classic Egg Salad is creamy, flavorful, and incredibly easy to prepare, making it a perfect lunch or light dinner option. Gather your eggs, mix the ingredients, and enjoy a quick, protein-packed meal. Serve on toast, in wraps, or with fresh crackers. Don’t forget to save this recipe for your next lunch inspiration or share it with friends who love simple, delicious meals!

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