Step-by-Step Preparation
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Boil the Eggs: Place eggs in a pot, cover with water, and bring to a boil. Turn off heat, cover, and let sit for 10–12 minutes. Cool in ice water and peel.
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Chop and Mix: Chop the eggs to your preferred size and place in a mixing bowl. Add mayonnaise, mustard, salt, and pepper. Mix until creamy.
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Add Flavor and Texture: Fold in optional ingredients like chopped celery, onions, or pickles. Taste and adjust seasoning as needed.
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Chill and Serve: Refrigerate for 15–30 minutes for flavors to meld, or serve immediately. Perfect on bread, crackers, or atop a bed of greens.
Tips for the Best Egg Salad
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Perfect eggs: Don’t overcook; slightly firm yolks mix better and avoid a chalky texture.
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Creamy consistency: Adjust mayonnaise or yogurt to achieve your desired creaminess.
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Freshness matters: Add herbs like parsley, dill, or chives to brighten flavors.
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Make ahead: Egg salad keeps well for 2–3 days in the refrigerator, making it ideal for meal prep.
Why This Recipe Is a Crowd-Pleaser
Egg salad is quick, affordable, and universally loved. It’s creamy without being heavy, flavorful without being complicated, and versatile enough to suit any meal. Whether you’re making a classic sandwich, topping a salad, or enjoying a scoop straight from the bowl, this easy egg salad recipe delivers satisfying comfort with minimal effort.
With its creamy texture, balanced flavors, and endless adaptability, egg salad remains a kitchen staple that’s perfect for busy weekdays, casual lunches, or family gatherings. Simple ingredients, easy steps, and delicious results make it a recipe you’ll return to again and again.
