Classic Egg Salad Recipe — Creamy, Tangy & Ready in 20 Minutes!
Elena RossiThere’s something deeply comforting about a perfectly made egg salad—creamy, rich, with just the right tang—whether piled high on toasted bread, wrapped in a soft tortilla, or served with crisp crackers.
This classic egg salad recipe is simple, timeless, and endlessly adaptable. Made with just 6 ingredients (plus optional extras), it’s ready in 20 minutes and tastes like it came from your favorite deli.
Why You’ll Love This Recipe
🥚 Creamy but not heavy—balanced with bright lemon and mustard
⏱️ 20-minute meal—faster than takeout
💰 Budget-friendly—feeds 4 for under $5
❤️ Nostalgic & versatile—sandwiches, salads, or solo!
🌿 Customizable—add crunch, spice, or herbs to your taste
“It’s not fancy—but it’s the kind of lunch that feels like a hug.”
Ingredients You’ll Need
(Serves 4)
Base:
6 large eggs, hard-boiled and chopped
⅓ cup mayonnaise (or Greek yogurt for lighter version)
1 tsp Dijon mustard (or yellow mustard)
1 tbsp fresh lemon juice (or white vinegar)
¼ tsp salt (adjust to taste)
¼ tsp black pepper
Optional Add-Ins:
1 tbsp finely chopped red onion (or green onions)
1 tbsp fresh parsley or chives, chopped
Pinch of paprika or celery seeds (for depth)
Dash of hot sauce (for kick)
💡 Pro Tip: Use older eggs (7–10 days old)—they peel more easily!
Step-by-Step Instructions
1. Hard-Boil the Eggs (Perfect Every Time!):