Description
This creamy egg salad is rich, tangy, and incredibly easy to make. With perfectly boiled eggs, a flavorful mix of mayonnaise, Dijon mustard, and seasonings, it’s the ultimate filling for sandwiches, wraps, or a protein-packed salad topping. Perfect for meal prep, this classic egg salad is versatile, customizable, and ready in just 20 minutes!
Ingredients
- Hard-boiled eggs
- Mayonnaise
- Dijon mustard
- Apple cider vinegar
- Sea salt
- Garlic powder
- Black pepper
- Paprika
Instructions
-
Boil the Eggs:
- Place eggs in a pot of cold water and bring to a boil.
- Turn off the heat, cover, and let them sit for 10–12 minutes.
- Transfer eggs to an ice bath to cool.
-
Chop the Eggs:
- Once cooled, peel the eggs and chop them into small pieces.
-
Make the Dressing:
- In a bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, sea salt, garlic powder, black pepper, and paprika.
-
Combine:
- Gently fold in the chopped eggs until evenly coated with the dressing.
-
Chill & Serve:
- Refrigerate for at least 30 minutes before serving for the best flavor.
Notes
- Low-Fat Option: Swap mayo with Greek yogurt for a lighter version.
- Extra Crunch: Add chopped celery, onions, or bell peppers.
- Sweet Twist: Stir in a spoonful of pickle relish for a hint of sweetness.
- Spicy Kick: Sprinkle cayenne pepper or add a dash of hot sauce.
- Vegan Alternative: Use crumbled tofu and vegan mayo instead of eggs.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
