Here’s a quick and creamy Egg Salad recipe 🥚🥗
Ingredients
- 6 hard-boiled eggs, peeled and chopped
- 3 tbsp mayonnaise (or Greek yogurt for a lighter version)
- 1 tsp mustard (Dijon or yellow)
- 1–2 tsp chopped fresh chives or green onions (optional)
- Salt & pepper, to taste
- Optional: a pinch of paprika or celery for extra flavor
Instructions
- Chop the eggs into small pieces.
- In a bowl, mix mayonnaise, mustard, salt, pepper, and optional ingredients.
- Fold in the chopped eggs until evenly coated.
- Chill in the fridge 10–15 minutes if desired.
- Serve on bread, toast, crackers, or lettuce leaves.
Tips & Variations
- Creamier: Mash some of the eggs with a fork before mixing for a smoother texture.
- Add crunch: Include finely chopped celery or pickles.
- Herbs: Dill, parsley, or tarragon gives a fresh flavor.
- Spicy: Add a dash of hot sauce or cayenne.
If you want a classic diner-style, avocado egg salad, or curried egg salad version, I can share that too.
