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Egg Salad

This creamy and tangy egg salad is easy to make, delicious, and perfect for any meal of the day.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 servings
Course: Brunch, Lunch
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 large large eggs Ensure they are fresh for the best flavor.
  • 1/4 cup mayonnaise Use your favorite brand.
  • 1 teaspoon Dijon mustard Adds a nice tang.
  • 1 teaspoon apple cider vinegar Can replace with lemon juice if desired.
  • 1/4 teaspoon garlic powder Add more to taste if you like.
  • to taste Salt and pepper Season to your preference.
Optional Ingredients
  • to taste chopped green onions For added flavor and crunch.
  • to taste dill Fresh or dried.
  • to taste celery Diced for a crunchy texture.

Method
 

Preparation
  1. Place your eggs in a pot and cover them with water. Bring to a rolling boil, then cover and remove from heat. Let them sit for 12 minutes.
  2. After the time is up, transfer the eggs to an ice bath and let them cool for about 5-10 minutes to stop the cooking process.
  3. Once cooled, peel the eggs under running water for an easier experience.
  4. In a large mixing bowl, chop or mash the peeled eggs to your desired texture—smooth or chunky.
  5. Add mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, salt, and pepper. Mix until well combined.
  6. Stir in any optional ingredients like chopped green onions or dill for an extra kick.
  7. Enjoy your egg salad on its own, atop a bed of greens, or in a sandwich.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For freezing, consider omitting mayo before freezing to maintain texture.