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Egg Salad is one of the most popular global comfort foods. At its core, it’s a mix of chopped hard-boiled eggs bound together with a creamy dressing, usually mayonnaise and mustard. Seasonings like salt, pepper, and lemon juice brighten the flavour, while herbs such as parsley or chives add freshness.
The salad can be customised with crunchy add-ins like celery, onion, or cucumber, and spiced up with paprika or curry powder. It’s perfect as a sandwich filling, scooped onto crackers, or served in lettuce wraps for a low-carb version.
Rich in protein, quick to prepare, and budget-friendly, Egg Salad makes a satisfying snack, breakfast, or lunch.
Boil eggs
Place eggs in a saucepan, cover with water, and bring to a boil. Simmer 10–12 minutes. Cool in ice water, peel, and chop.
Make dressing
Whisk together mayonnaise, mustard, lemon juice, salt, and pepper.
Mix salad
Fold in chopped eggs, onion, celery, and parsley. Mix gently until coated.
Serve
Serve immediately or chill for 30 minutes. Drizzle with cream or cheese and serve fresh.
Enjoy as is, in sandwiches, or on lettuce wraps.
Refrigerate in an airtight container for 2–3 days.
Yes, substitute with yogurt, hung curd, or mashed avocado.
Yes — try curry powder, sriracha, or dill for variations.
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