Quick & Easy Egg Salad for Effortless Lunch Perfection
This Quick & Easy Egg Salad is a creamy and versatile dish perfect for lunch.
Equipment
- Pot
- medium bowl
- Whisk
Ingredients
For the Egg Salad
- 6 large Eggs Fresh eggs enhance the flavor.
- 1/2 cup Mayonnaise Greek yogurt can lighten it up.
- 1 tablespoon Mustard Yellow or Dijon works well.
- 1 tablespoon Lemon Juice Fresh juice is always best.
- 1 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 1/4 cup Onions (Finely Chopped) Optional, skip if desired.
- 1/4 cup Chives/Dill/Capers Optional for extra flavor.
Instructions
How to Make Quick & Easy Egg Salad
- Place eggs in a pot with cold water, covering them by about an inch. Bring to a boil, then cover and remove from heat. Let them sit for 10 minutes to cook perfectly.
- Carefully transfer the eggs to an ice bath to cool them down quickly. Let them chill for at least 10 minutes.
- Once cooled, peel the eggs and chop them into bite-sized pieces.
- In a medium bowl, whisk together mayonnaise, mustard, lemon juice, salt, and pepper until well combined.
- Gently fold the chopped eggs into the dressing mixture. If you’re using onions or herbs, add those in as well.
- Cover the bowl and refrigerate the egg salad for at least 30 minutes.
- When ready to enjoy, stir the salad again and serve it on your choice of bread, in a wrap, or atop crisp lettuce.
Notes
Add a sprinkling of paprika on top before serving for extra flavor.