Classic Egg Salad — Creamy, Bright, and Ready in 20 Minutes!
Adrian KimThere’s a reason egg salad has been a lunchtime staple for generations: it’s simple, satisfying, and endlessly adaptable. With just six ingredients and minimal effort, you can whip up a batch that’s creamy without being heavy, tangy without being sharp, and perfectly seasoned—ideal for sandwiches, lettuce wraps, or crackers.
This recipe skips the gloppy, bland versions you might remember and delivers fresh, balanced flavor with a hint of brightness from lemon and herbs. Plus, it’s ready in under 20 minutes!
Why You’ll Love This Recipe
🥚 Uses pantry staples—no fancy ingredients
⏱️ Ready in 20 minutes—faster than delivery
💰 Budget-friendly—feeds 4 for under $5
🌿 Customizable—add crunch, spice, or herbs to your taste
❤️ Nostalgic yet fresh—a modern take on a classic
It’s the kind of dish that makes leftovers feel like a treat.
Ingredients You’ll Need
(Serves 4)
6 large eggs, hard-boiled and peeled
⅓ cup mayonnaise (full-fat for best texture)
1 tsp Dijon mustard
1 tbsp fresh lemon juice (or white vinegar)
¼ tsp salt (plus more to taste)
¼ tsp black pepper
1 tbsp finely chopped red onion (optional—but adds great bite!)
1 tbsp chopped fresh parsley or chives (optional, for color and freshness)
💡 Pro Tip: Use older eggs (5–7 days) for easier peeling!
Step-by-Step Instructions (Simple & Foolproof):