🥚 Classic Homemade Egg Salad
🛒 Ingredients
6 large eggs
¼ cup mayonnaise (add more if you like it creamier)
1 teaspoon yellow mustard
1 tablespoon finely chopped onion (or green onion)
1 tablespoon finely chopped celery (optional, for crunch)
Salt, to taste
Black pepper, to taste
Paprika (optional, for garnish)
👩🍳 Instructions
1️⃣ Boil the eggs
Place eggs in a pot and cover with cold water.
Bring to a boil, then turn off heat, cover, and let sit for 10–12 minutes.
Transfer to ice water and cool completely before peeling.
2️⃣ Chop
Peel eggs and chop into small pieces (chunky or fine — your choice).
3️⃣ Mix
In a bowl, combine chopped eggs, mayo, mustard, onion, celery, salt, and pepper.
Gently stir until creamy but not mashed.
4️⃣ Chill
Refrigerate for at least 30 minutes for best flavor.
🥪 How to Serve
On toasted sandwich bread
In a croissant
Over lettuce for a low-carb option
On crackers
Stuffed in pita bread
⭐ Tips for Better-Than-Restaurant Egg Salad
Don’t overmix — keep some texture.
Add a splash of pickle juice for extra flavor.
A tiny squeeze of lemon brightens everything.
For extra richness, mix in a little softened butter (old-school trick!).
If you’d like, I can also give you:
A no-mayo healthy version
A Southern-style sweet pickle version
A spicy kick version
Or a Mediterranean-style egg salad
Just tell me your style 😊
