Description
Creamy, tangy, and packed with fresh flavor—this Egg Salad is a timeless favorite that’s easy to whip up for sandwiches, lettuce wraps, or scooped straight from the bowl. It’s quick, comforting, and effortlessly delicious.
Ingredients
8 large eggs, hard-boiled and cooled
⅓ cup mayonnaise (plus more to taste)
2 tsp pickle juice (optional, for tang)
¼ red onion, minced
1 tsp mustard (yellow or Dijon)
¼ cup fresh chives, chopped
¼ tsp sweet paprika
Salt and pepper, to taste
Instructions
Peel and chop hard-boiled eggs to your preferred texture—chunky or finely diced.
In a mixing bowl, combine mayonnaise, pickle juice (if using), mustard, red onion, chives, and paprika.
Gently fold in chopped eggs until evenly coated.
Season with salt and pepper to taste. Add more mayo if creamier texture is desired.
Chill for 15–30 minutes before serving for best flavor.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Dinner
Nutrition
- Calories: 210
- Fat: 18g
- Carbohydrates: 1g
- Protein: 12g