Classic Egg Salad
A simple, creamy, and protein-packed egg salad with the perfect balance of flavors. Perfect for a quick lunch or an elegant brunch.
Ingredients
- 9 large eggs fresh eggs work best
- 1/4 cup mayonnaise real mayo, not salad dressing
- 1 tablespoon mustard yellow or Dijon
- 1/8 teaspoon salt to taste
- 1/8 teaspoon pepper freshly ground
- 1/2 teaspoon garlic powder
Instructions
- Place the eggs in a medium-sized saucepan and cover with about an inch of cold water.
- Bring the water to a rolling boil over medium-high heat. Once boiling, remove the pan from heat, cover, and let the eggs sit in the hot water for exactly 10 minutes.
- Transfer the eggs to an ice bath for 5 minutes to cool.
- Peel the eggs, starting from the wider end, and place them in a large mixing bowl.
- Mash the eggs with a fork or potato masher, leaving some chunks for texture.
- Add mayonnaise and mustard to the eggs and gently mix until combined.
- Season with salt, pepper, and garlic powder, adjusting to taste.
- For best flavor, refrigerate the egg salad for 30 minutes before serving (optional).
Notes
Storage: Keep the egg salad in an airtight container in the fridge for 3-5 days. Pro tip: If you like extra crunch, add finely diced celery or red onion.
