Egg Salad Recipe
Egg salad is a simple, protein-rich dish made from boiled eggs mixed with a creamy dressing. It is commonly used in sandwiches, wraps, or served with bread and crackers.
Ingredients
- 6 large eggs
- 3 to 4 tablespoons mayonnaise
- 1 teaspoon mustard (optional)
- Salt to taste
- Black pepper to taste
- 1 to 2 tablespoons finely chopped onion (optional)
- 1 tablespoon chopped fresh herbs (optional, such as parsley or dill)
- 1 teaspoon lemon juice or vinegar (optional for light tang)
Instructions
Step 1: Boil the eggs
Place eggs in a pot and cover with cold water. Bring to a boil, then reduce heat and simmer for about 10–12 minutes. After cooking, transfer eggs to cold water to cool completely.
Step 2: Peel and chop
Peel the cooled eggs and chop them into small pieces. You can also mash them slightly depending on your preferred texture.
Step 3: Mix the ingredients
In a bowl, combine chopped eggs, mayonnaise, mustard (if using), salt, and black pepper. Mix gently until well combined.
Step 4: Add extras
Add chopped onion, herbs, and lemon juice or vinegar if desired. Mix again lightly.
Step 5: Chill and serve
Refrigerate for 15–30 minutes before serving for better flavor. Serve with bread, toast, or as a sandwich filling.
Variations
Healthier version
- Replace some or all mayonnaise with plain yogurt
Spicy version
- Add chili flakes or chopped green chilies
Crunchy version
- Add chopped celery or cucumber
Storage
- Store in an airtight container in the refrigerator
- Best consumed within 2 to 3 days
- Do not leave at room temperature for long periods
Nutrition benefits
Egg salad is high in:
- Protein for muscle maintenance
- Healthy fats (depending on ingredients)
- Vitamins such as B12 and D
If you want, I can also give you a low-fat weight-loss egg salad version or a high-protein diabetic-friendly version.