Description
Classic Egg Salad is a simple, creamy, and flavorful dish perfect for sandwiches, wraps, or as a side. Made with hard-boiled eggs, mayonnaise, mustard, and seasonings, it’s a quick and satisfying meal that can be prepared in just 20 minutes.
Ingredients
Scale
Egg Salad Ingredients
- 9 large eggs
- 1/4 cup mayonnaise
- 1 tablespoon mustard
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 teaspoon garlic powder
Instructions
- Boil the eggs: Place the eggs in a saucepan and cover with water. Bring to a boil and cook until they reach your preferred level of doneness, usually about 9 to 12 minutes for hard-boiled eggs.
- Peel the eggs: Drain the hot water and cool the eggs in cold water. Once cool, gently peel off the shells and place the eggs in a mixing bowl.
- Mash the eggs with condiments: Add the mayonnaise and mustard to the peeled eggs. Use a fork to mash everything together until the mixture is creamy but still has some texture.
- Season the salad: Sprinkle in the salt, black pepper, and garlic powder. Stir well to combine all the flavors evenly.
- Serve: Once mixed to your desired consistency, serve the egg salad on bread, crackers, or as a side dish.
Notes
- You can adjust the amount of mayonnaise and mustard to suit your taste and desired creaminess.
- For added crunch and flavor, consider mixing in finely chopped celery or green onions.
- Storing the egg salad in an airtight container in the refrigerator will keep it fresh for up to 3 days.
- Use Dijon mustard for a tangier flavor or classic yellow mustard for a milder taste.
- Gently mash the eggs to avoid a completely smooth texture in your salad.
