Facebook0Pin0Reddit0Email0Print0 This classic Egg Salad recipe is perfect for sandwiches, lettuce wraps, and crackers.If you have hard-boiled eggs on standby, you’ll be eating in 10 minutes or less! Hard-boiling eggs easy enough as it is, but with hard-boiled eggs widely available for purchase now, I’m out of excuses to not make egg salad.Not like I had excuses – I love the stuff! And after Easter, when there is a plethora of hard-boiled eggs on hand, egg salad is an inevitability.

A forgone conclusion, if you will.Table of ContentsRecipe ingredientsIngredient notesStep-by-step instructionsRecipe notes and variationsRecipe FAQsEgg Salad RecipeRecipe ingredients Ingredient notes Mayonnaise: I like ½ cup mayonnaise in this recipe, you can certainly use less (or substitute Greek yogurt or mashed avocado).Parsley: Or substitute minced dill, tarragon, or chives.Mustard: You can use a different mustard such as yellow mustard, or even ground mustard (start with 1 teaspoon ground mustard, taste it, and see if you think it needs more).Hard-boiled eggs: I love this egg cooker for making hard-boiled eggs.Seriously, I use it all the time (Culinary Hill may earn money if you make a purchase through this link).Step-by-step instructions In a large bowl, add mayonnaise, celery, onion, parsley, mustard, and lemon juice.

Stir to combine.Gently fold in the eggs.Season to taste with additional salt and pepper (I like ½ teaspoon salt and ¼ teaspoon of pepper).S

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