Description

This classic egg salad recipe is creamy, flavorful, and incredibly easy to make. Perfect for sandwiches, wraps, or as a protein-packed side dish, this egg salad combines simple ingredients to create a delicious meal in minutes. Whether you enjoy it on toasted bread or served over crisp lettuce, it’s a dish that never disappoints.

Ingredients

6 large eggs, hard-boiled and chopped

1/4 cup mayonnaise

1 teaspoon yellow mustard

1 tablespoon dill pickle relish (optional)

1 teaspoon lemon juice

1/4 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons finely chopped celery

1 tablespoon finely chopped green onions

2 tablespoons fresh parsley, chopped (optional)

Bread or lettuce leaves for serving

Instructions

Boil the Eggs: Place the eggs in a saucepan and cover with water. Bring to a boil, then turn off the heat and let sit for 10-12 minutes. Transfer to an ice bath to cool, then peel and chop.
Mix Ingredients: In a large bowl, combine the chopped eggs, mayonnaise, mustard, lemon juice, celery, green onions, and pickle relish (if using).
Season to Taste: Add salt and black pepper, then stir until well combined. Adjust seasoning as needed.
Serve & Enjoy: Enjoy immediately or refrigerate for 30 minutes for enhanced flavor. Serve on bread, lettuce, or with crackers.

Prep Time: 10 minutes
Cook Time: 12 minutes
Category: Salad