🍳 Instructions
1. Boil the Eggs
- Place eggs in a saucepan and cover with cold water.
- Bring to a boil over medium-high heat.
- Once boiling, cover, remove from heat, and let sit 10–12 minutes.
- Drain and transfer eggs to an ice bath for a few minutes to cool.
2. Peel & Chop
- Peel the cooled eggs and chop them roughly or mash slightly with a fork, depending on your preferred texture.
3. Mix the Salad
- In a bowl, combine chopped eggs, mayonnaise, mustard, lemon juice, salt, and pepper.
- Stir gently until everything is well combined.
- Fold in fresh herbs if using.
4. Serve
- Serve chilled on bread, toast, or crackers, or enjoy as a salad on its own.
- Optional: sprinkle with paprika or extra herbs for garnish.
💡 Tips
- For extra creaminess, add ½ teaspoon of pickle relish or a small dollop of Greek yogurt.
- Adjust mayonnaise to your desired consistency — more for creamier, less for lighter.
- Can be made a day in advance — flavors improve after chilling in the fridge.
I can also give you a super quick 5-minute egg salad recipe that skips peeling hassle by using a microwave method. Do you want me to share that?
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