Creamy Egg Salad
Creamy Egg Salad is a timeless, comforting classic made with hard-boiled eggs, mayonnaise, mustard, and a blend of seasonings for extra flavor. This version adds a silky texture and tang with just the right balance of creaminess and crunch. Perfect for sandwiches, lettuce wraps, crackers, or served solo for a quick, protein-packed meal.
Prep & Cook Time:
Prep Time: 10 minutes
Cook Time (for eggs): 10 minutes
Cool Time: 10 minutes
Total Time: ~30 minutes
Ingredients:
6 large eggs
¼ cup mayonnaise (adjust to taste)
1 tsp Dijon mustard (or yellow mustard)
1 tbsp sour cream or Greek yogurt (optional for extra creaminess)
1 tbsp finely chopped red onion or scallions
1 tbsp celery, finely diced (optional for crunch)
1 tsp fresh dill or ½ tsp dried dill (optional)
Salt & pepper to taste
Paprika for garnish (optional)
Instructions:
1. Hard-Boil the Eggs:
Place eggs in a saucepan and cover with water.
Bring to a boil, then cover, remove from heat, and let sit for 10–12 minutes.
Transfer eggs to an ice bath for 5–10 minutes before peeling.
2. Chop the Eggs:
Peel and roughly chop eggs to your desired texture (chunky or finely diced).
3. Mix the Salad:
In a medium bowl, combine chopped eggs, mayonnaise, mustard, sour cream (if using), onion, celery, and dill.
Mix until creamy and well combined.
Season with salt and pepper to taste.
4. Chill (Optional but Recommended):
For best flavor, refrigerate for 15–30 minutes before serving.
5. Serve:
Scoop onto toast, sandwiches, lettuce wraps, or enjoy straight from the bowl.
Notes & Tips:
Use Greek yogurt instead of sour cream for a protein boost.
For a lighter version, use light mayo or skip the sour cream.
Add a touch of lemon juice or vinegar to brighten the flavor.
Store in an airtight container in the fridge for up to 3 days.
Add-ins like chopped pickles, chives, or a touch of hot sauce can elevate the flavor.
Frequently asked questions FAQs:
Q: Can I make egg salad ahead of time?
A: Yes! It tastes even better after chilling for a few hours and stays fresh for up to 3 days.
Q: What’s the best mayo to use?
A: Full-fat mayo gives the creamiest texture, but feel free to use avocado mayo or light versions.
Q: Can I mash the eggs instead of chopping?
A: Definitely! Mashing gives a smoother texture. Great for spreading.
Q: Is egg salad keto or low-carb?
A: Yes! It’s naturally low in carbs and high in protein and healthy fats.
Q: Can I make it without mayo?
A: Yes, use all Greek yogurt or mashed avocado as an alternative.
Nutritional Information
Calories: 210 kcal
Protein: 11 g
Fat: 18 g
Saturated Fat: 4 g
Carbohydrates: 2 g
Sugar: 1 g
Fiber: 0 g
Cholesterol: 190 mg
Sodium: 280 mg
Note: Nutrition varies slightly based on exact ingredient brands and quantities.