Egg salad is a timeless and versatile dish, perfect for sandwiches, wraps, or as a side dish. Made with perfectly boiled eggs, creamy mayonnaise, and a touch of mustard, this dish is both flavorful and satisfying. With its creamy texture and tangy seasoning, egg salad is quick to prepare and easy to customize with your favorite herbs or spices. Whether served at a picnic, lunch table, or potluck, this recipe never fails to impress.
The history of egg salad traces back to the late 19th century when mayonnaise became a popular condiment in European and American kitchens. Combining boiled eggs with mayonnaise was a natural evolution, creating a creamy and protein-packed dish that quickly became a favorite. Over time, egg salad has been adapted to include ingredients like celery, dill, or paprika, reflecting regional flavors and personal preferences. This recipe stays true to its roots, offering a simple yet delicious take on a classic dish.
Egg Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Servings: 2
- Yield: About 2 cups
Ingredients
- 4 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon finely chopped onion or celery
- Salt and pepper to taste
- Optional: fresh parsley or dill for garnish
Instructions
- Boil eggs for 8-10 minutes. Cool under cold water, peel, and chop into small pieces.
- In a bowl, combine chopped eggs, mayonnaise, mustard, and onion or celery. Mix until well coated.
- Season with salt and pepper, and garnish with fresh herbs if desired.
- Serve as a sandwich filling or on its own with crackers or salad greens.
This egg salad recipe is quick, creamy, and perfect for any occasion!
