Description
This Classic Egg Salad recipe combines creamy mayonnaise with tangy pickle juice, lemon, and Dijon mustard to create a flavorful, easy-to-make dish perfect for sandwiches, wraps, or as a light salad. Loaded with chopped hard-boiled eggs, fresh onions, celery, and a hint of paprika, it’s a quick, satisfying meal or snack that can be prepared in just 15 minutes and stored refrigerated for up to three days.
Ingredients
Scale
Egg Salad Base
- 6 hard boiled eggs (chopped or mashed)
- ¼ cup mayonnaise
- 1 tablespoon pickle juice
- 1 teaspoon lemon juice
- 2 teaspoons Dijon mustard
- ½ teaspoon Worcestershire sauce
- ¼ teaspoon ground paprika
- Salt & ground black pepper (to taste)
Vegetables & Garnish
- 2 tablespoons minced red onion
- 2 tablespoons minced green onion
- 2 tablespoons finely chopped celery
- Chives or parsley for garnish
Instructions
- Prepare the dressing: In a medium bowl, combine mayonnaise, pickle juice, lemon juice, Dijon mustard, Worcestershire sauce, ground paprika, salt, and black pepper. Mix well until the dressing is smooth and fully blended.
- Combine ingredients: Add the chopped or mashed hard boiled eggs, minced red onion, minced green onion, and finely chopped celery to the dressing. Stir gently but thoroughly to coat all ingredients evenly with the sauce.
- Refrigerate or serve: Use the egg salad immediately or transfer it to an airtight container and refrigerate for up to 3 days. This allows the flavors to meld nicely. Garnish with chopped chives or parsley before serving for added freshness and color.
Notes
- For best results, use eggs that have been hard boiled and cooled completely before chopping to avoid a mushy texture.
- You can adjust the amount of pickle juice or lemon juice to taste for a more or less tangy salad.
- To make the salad creamier, increase the mayonnaise slightly, or for a lighter version, substitute with Greek yogurt.
- Serve on toasted bread, in a wrap, or over leafy greens for a quick meal.
- Ensure the salad is stored in an airtight container and consumed within 3 days for optimal freshness and food safety.