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A classic egg salad recipe starts with simple, fresh ingredients. The main star is, of course, the eggs. You need six large eggs for a great salad. Boil them until they are hard, then let them cool.

Egg Salad

Discover the joy of creating delicious egg salad with our easy and tasty recipe ideas! From classic ingredients like eggs and mayonnaise to exciting variations featuring avocado and herbs, this guide has everything you need to whip up the perfect dish. Learn essential tips for cooking eggs perfectly and explore unique serving suggestions that will impress your guests. Click through to dive into the bliss of egg salad and find your new favorite recipe!
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Ingredients
  

6 large eggs

1 ripe avocado, mashed

2 tablespoons Greek yogurt

1 tablespoon Dijon mustard

1 tablespoon fresh lemon juice

1 small red onion, finely chopped

1 stalk celery, finely diced

2 tablespoons fresh chives, chopped

Salt and pepper to taste

Lettuce leaves or whole grain bread for serving (optional)

Instructions
 

Place the eggs in a pot and cover them with cold water. Bring to a boil, then reduce heat to low and simmer for 10 minutes.

    Remove eggs from heat and transfer them to an ice bath for 5 minutes to cool.

      Once cooled, peel the eggs and chop them into small pieces.

        In a large mixing bowl, combine the chopped eggs, mashed avocado, Greek yogurt, Dijon mustard, and lemon juice.

          Gently fold in the chopped red onion, diced celery, and chives.

            Season with salt and pepper to taste, adjusting for flavor as desired.

              Serve on a bed of lettuce leaves for a light option or as a filling for whole grain sandwiches.

                Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4

                  - Presentation Tips: Serve the egg salad in an avocado half or spooned into lettuce cups for a colorful and fresh presentation. Garnish with additional chives or a sprinkle of paprika for added flair.