Classic Egg Salad
A simple, classic egg salad made with just four main ingredients and the perfect balance of creamy and fresh.
Ingredients
- 12 large eggs
- 1/4 cup mayonnaise
- 2 to 3 celery ribs finely chopped
- 1 tablespoons yellow mustard (adjust to taste)
- 1 tbsp apple cider vinegar or distilled white vinegar
- 1 to 2 tablespoons fresh herbs of choice like chopped parsley, chives, or dill optional
- 1/4 teaspoon salt to taste
- ¼ teaspoon black pepper
Instructions
- Bring a pot of water to a boil and add a small pinch of baking soda. This helps make the eggs easier to peel. Gently add the eggs and boil for 9 to 10 minutes.
- Transfer the eggs to an ice bath and let cool, then peel.
- Remove the yolks and places in small mixing bowl. Chop the eggs whites to desired size and place in medium mixing bowl.
- To the yolks, add the mayonnaise, celery, mustard, herbs, vinegar, salt, and pepper. Mix until creamy and well combined. Mix this in with the chopped egg whites.
- Taste and adjust as needed. Add more mayo for creaminess or more mustard or apple cider vinegar for extra tang.
- Serve immediately or refrigerate for up to 4 days.
Notes
- Start with less salt and adjust, since it’s easy to overdo it
- Baking soda is optional but helps the shells peel more easily
- Add dill or chives if you want extra flavor
- Great for meal prep and keeps well in the fridge for up to 4 days. My kids like to pack this for sandwiches.
