There’s something comforting about egg salad, it’s a classic dish that has stood the test of time and it’s one of my favorite lunchtime meals.
To me, egg salad shouldn’t be too saturated in mayo, and if you get your eggs just the right consistency the yolks will stay nice and creamy. Check out my recipe below!
What other toppings can you add to Egg salad?
Below is my super simple recipe for egg salad, but that’s because I’m traditionalists when it comes to this dish. But if you’re feeling adventurous below are a few additional add in’s for your consideration.
- red onion
- 6 hard-boiled eggs ( roughly chopped)
- 1/3 C mayo ( (I like the olive oil version))
- 1 TBL Dijon Mustard
- a squeeze of lemon juice
- 1 TBL chopped chives
- 1 tbsp paprika
- salt/pepper to your taste
In a medium bowl, whisk together mayonnaise, mustard, lemon juice, and chives. Season with salt and pepper.
Add chopped eggs and mix gently to combine. Taste and adjust seasonings as needed.
Serve with lettuce, crackers or on your favorite sliced bread.
Notes: Try not to overcook the eggs. When eggs are overcooked the yolk dries out, requiring you to add more mayo. Check out this post on my technique for boiling the perfect hard-boiled egg.
Thank you so much stopping by my food blog, I appreciate your time and would love to hear any feedback.
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