Ingredients
- 8 large eggs
- 1/3 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 celery stalk, finely diced
- 2 tbsp fresh dill, chopped
- 2 tbsp chives or green onion, sliced
- 1 tsp lemon juice
- 1/2 tsp salt
- 1/4 tsp black pepper
- 8 slices soft white or whole-wheat bread
- Butter lettuce leaves (optional)
Instructions
- Boil. Lower the eggs into boiling water and cook 10–12 minutes. Transfer to ice water for 5 minutes, then peel.
- Chop. Roughly chop the eggs — a mix of chunky and fine pieces gives the best texture.
- Mix. Fold the eggs with mayo, Dijon, celery, dill, chives, lemon juice, salt, and pepper. Taste and adjust.
- Assemble. Pile generously onto bread with lettuce if you like. Cut in half and serve, or wrap for lunchboxes.
💡 Egg salad smarts
The ice bath is what makes peeling effortless — older eggs peel even easier than farm-fresh ones. Slightly undercooking (10 minutes) keeps yolks creamy instead of chalky with that green ring. Chill the salad 30 minutes if you have time; the flavors meld beautifully.
Common questions
How long does egg salad keep?
3–4 days refrigerated in an airtight container. Keep sandwiches chilled until eating.
Can I lighten it up?
Swap half the mayo for Greek yogurt — still creamy, with a protein boost and tang.
Why is my egg salad watery?
Usually overcooked eggs or too much mayo. Drain any liquid from the chopped eggs and add mayo gradually.
Can I add other flavors?
Smoked paprika, curry powder, chopped pickles, or sriracha all make great variations on the classic.
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Save it to your "Healthy Lunch Ideas" board so a budget-friendly classic lunch is always 10 minutes away.
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