🥚 Classic Egg Salad with a Zesty Kick
📝 Description:
This classic egg salad brings together the creamy richness of hard-boiled eggs and mayo with a punch of tangy mustard and zesty onions for a flavorful upgrade to the traditional version. Perfect for sandwiches, wraps, lettuce cups, or as a dip, it’s a protein-packed, satisfying dish that’s ready in minutes and endlessly versatile.
🍽️ Ingredients:
- 6 hard-boiled eggs, peeled and chopped
- 3–4 tbsp mayonnaise (adjust based on desired creaminess)
- 1 tsp mustard (Dijon for tang, yellow for classic)
- 1–2 tbsp green onion, chives, or finely chopped red onion
- Salt and pepper, to taste
Optional Add-ins for Extra Zing:
- ¼ tsp smoked paprika
- A dash of hot sauce
- 1 tsp pickle relish
- A squeeze of lemon juice
👨🍳 Instructions:
- Prep the Eggs:
Boil eggs, cool them completely, then peel and chop into small pieces. - Mix Base Ingredients:
In a medium bowl, combine the chopped eggs with mayonnaise, mustard, onions, salt, and pepper. Mix well until everything is evenly coated and creamy. - Add Zest (Optional):
Stir in any optional flavor enhancers such as paprika, hot sauce, or lemon juice for extra punch. - Serve:
Spoon onto toast, sandwiches, into lettuce cups, or enjoy with crackers. Chill before serving for best flavor.
🍽️ Servings:
Makes 2–3 servings (roughly 1 cup total)
Serving size: ~½ cup
🧂 Tips & Notes:
- Egg boiling tip: Place eggs in cold water, bring to a boil, cover, then remove from heat and let sit 10–12 minutes before cooling in ice water.
- Make it lighter: Use Greek yogurt instead of mayo or do a half-and-half blend.
- Extra texture: Add diced celery or pickles for a crunch.
- Make-ahead: Best made fresh, but can be stored in the fridge up to 3 days.
- Serving ideas: Try in a sandwich, on whole-grain toast, in a lettuce wrap, or atop a green salad.
🔍 Nutritional Info (Per ½ Cup Serving – Approximate):
- Calories: 180
- Protein: 9g
- Fat: 15g
- Carbs: 1g
- Fiber: 0g
- Sugar: <1g
- Sodium: ~300mg (varies by mayo and added ingredients)
💚 Health Benefits:
- High-protein: Supports satiety and muscle repair.
- Low-carb and keto-friendly: Suitable for many dietary lifestyles.
- Choline-rich: Eggs are a top source of choline, great for brain health.
- Customizable: Easily adapted to suit low-fat, high-protein, or vegetarian needs.
- ❓ Q&A
Q: Can I make this egg salad without mayo?
A: Yes — substitute with Greek yogurt, mashed avocado, or a vegan mayo alternative.
Q: How long does egg salad last in the fridge?
A: Store in an airtight container for up to 3 days. Stir before serving.
Q: Can I use pre-boiled store-bought eggs?
A: Absolutely! Saves time and works just as well.
Q: What’s the best way to serve this?
A: Try on toasted rye bread, in a wrap, scooped into avocado halves, or spooned into romaine leaves for a low-carb version.
Q: Is this freezer-friendly?
A: No — egg salad doesn’t freeze well due to the mayo and egg texture changes when thawed.