👩🍳 Instructions
1. Cook the Eggs
Place the eggs in a saucepan and cover with cold water.
Bring to a boil over medium-high heat.
Once boiling, cover the pan, remove it from the heat, and let the eggs stand for 10–12 minutes.
Transfer the eggs to an ice bath for 5 minutes, then peel.
2. Chop the Eggs
Dice the peeled eggs into small pieces and place them in a large mixing bowl.
3. Make the Dressing
Add the mayonnaise, mustard, celery, onion, chives, garlic powder (if using), salt, and pepper.
Gently stir until everything is evenly combined.
4. Chill
Cover and refrigerate for 30 minutes before serving to allow the flavors to blend.
5. Serve
Sprinkle with paprika if desired.
🍽️ Serving Ideas
Enjoy egg salad:
On toasted bread or croissants
In lettuce wraps
With crackers
Stuffed into pita pockets
Over a bed of mixed greens
🌿 Optional Add-Ins
For extra flavor, try adding:
Sweet pickle relish
Crumbled cooked bacon
Diced dill pickles
Avocado
A pinch of cayenne pepper
Fresh dill
💡 Tips
Slightly older eggs are often easier to peel than very fresh ones.
Avoid overmixing to keep the egg pieces intact.
Store egg salad in an airtight container in the refrigerator for up to 3–4 days. Do not leave it at room temperature for more than 2 hours (or 1 hour if it's very hot).
✨ Bottom Line
This classic creamy egg salad is rich, satisfying, and easy to customize. Whether served as a sandwich filling or a simple lunch, it's a reliable favorite that's always delicious. 🥚🥪
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