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Egg Salad

A creamy and flavorful Egg Salad recipe that is easy to make and perfect for sandwiches, wraps, or a refreshing bed of lettuce.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Lunch, Main Course
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 pieces Boiled eggs Opt for farm-fresh eggs for better flavor.
  • 1/2 cup Mayo Use rich, creamy mayonnaise for the best taste.
  • 1 tablespoon Mustard Quality mustard can elevate the dish.
  • 2 tablespoons Relish (optional) For a sweet zing.
  • 1/2 teaspoon Salt Adjust to taste.
  • 1/4 teaspoon Pepper Adjust to taste.
  • 4 leaves Lettuce For serving.
  • 4 slices Bacon Crispy and crumbled for topping.
  • 1 medium Tomato Diced for topping.

Method
 

Preparation
  1. Boil the eggs in a medium pot for about 10-12 minutes.
  2. Cool the eggs in a bowl of ice water.
  3. Peel the cooled eggs and place them in a bowl.
  4. Mash the eggs with a fork or potato masher until desired consistency.
  5. Stir in mayo and mustard until well combined.
  6. Mix in relish if desired, and season with salt and pepper to taste.
Serving
  1. Serve the Egg Salad on fresh lettuce leaves, topped with crispy bacon and diced tomatoes.

Notes

For a chef-level flavor, try adding a dash of hot sauce or smoked paprika. Homemade mayo can elevate the taste. This dish stores well in the fridge for 3-5 days.