Mouthwatering Quick & Easy Egg Salad for Busy Weekdays
A quick & easy egg salad recipe that's perfect for busy weekdays, combining creamy eggs, tangy mustard, and zesty lemon juice.
Equipment
- - Pot
- - Mixing bowl
- ice bath
Ingredients
For the Salad
- 4 large eggs Fresh eggs are ideal for the best flavor.
- 1/2 cup mayonnaise Substitute with Greek yogurt for a lighter touch.
- 1 tablespoon mustard Yellow or Dijon mustard based on preference.
- 1 tablespoon lemon juice Fresh lemon juice is highly recommended.
- to taste salt
- to taste black pepper
- 1/4 cup onion Finely chopped; green onions can be used for milder flavor.
- chives Optional, adds herbal freshness.
- dill Optional, adds herbal freshness.
- capers Optional, adds herbal freshness.
Instructions
Preparation Steps
- Boil Eggs: Place the large eggs in a pot with cold water. Heat on high until boiling. Once it reaches a boil, remove from heat, cover, and let it sit for 10 minutes.
- Cool & Peel: Transfer the eggs to an ice bath immediately to cool for at least 10 minutes.
- Chop Eggs: Carefully peel the cooled eggs and dice them into bite-sized pieces.
- Prepare Dressing: In a mixing bowl, whisk together the mayonnaise, mustard, lemon juice, salt, and black pepper until smooth.
- Combine: Gently fold the chopped eggs and finely chopped onion (plus any optional herbs) into the dressing mixture.
- Chill: Cover the bowl with plastic wrap and refrigerate for 20-30 minutes to allow flavors to meld.
- Serve: Stir the salad, check for seasoning, and serve it chilled on bread, wraps, or lettuce.
Notes
For extra flavor, garnish with chives or dill before serving. Store leftovers in an airtight container for 3-4 days.