This egg salad recipe

Instructions

1. Boil the Eggs
   • Place eggs in a saucepan, cover with cold water.
   • Bring to a boil, then turn off heat and cover. Let sit 10–12 minutes.
   • Drain and transfer to an ice bath for 5 minutes. Peel once cooled.
2. Chop the Eggs
   • Roughly chop eggs (or mash with a fork if you like a creamier texture).
3. Mix Salad
   • In a bowl, combine eggs, mayo, mustard, celery, onion, dill/parsley, salt, and pepper.
   • Mix until creamy and well combined.
4. Serve
   • Spread on bread for an egg salad sandwich.
   • Scoop into lettuce wraps for a lighter version.
   • Sprinkle with paprika before serving.

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🌟 Variations

• Curried Egg Salad → Add ½ tsp curry powder.
• Avocado Egg Salad → Replace half the mayo with mashed avocado.
• Bacon Egg Salad → Stir in 2–3 slices of crispy bacon, crumbled.

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Ashley, do you want me to also give you a deviled egg salad version (with extra tang and spice, like deviled eggs in a spread)?