I like to actually sit down and enjoy a good, proper lunch. A small pause in my day, a real meal, and no apologies for taking my time with it. I want something substantial and a little bit special—while still being quick and easy.
This is the egg salad I swear by and always come back to. It’s classic, tried and true, and lightly adapted from here.
It’s also pretty versatile—you can tuck it into a sandwich or pita bread, pile it on butter lettuce as a salad, or just scoop it up with buttery crackers—it’s super flexible and absolutely perfect if you don’t want to spend a lot of time in the kitchen.
The bonus? Everyday ingredients that deliver a big payoff.
Here’s how it comes together, step by step:
Boil the eggs.
Cool and peel.
Chop the eggs.
Make the dressing.
Toss it all together.
Taste and adjust seasonings, if needed.
Chill (optional, but nice).
Keep scrolling for serving ideas.
Here are the breads I love most for egg salad:
Soft sandwich bread.
Toasted and buttered sourdough.
On a large, buttery bakery croissant.
For lighter options, try these:
Tucked into crisp butter lettuce, like a little wrap.
Spooned onto cucumber rounds, garnished with chives.
On endive spears, for a chic presentation.
Snack-y:
With pita crisps or butter crackers.
On top of toasted and buttered English Muffins.
Scooped up with plain salted potato chips. (Incredibly good.)
Other ideas:
Egg salad is very good on a toasted bagel with sliced tomato.
Spoon some inside a warm pita bread with greens and dill pickle chips.
Roll some in a whole wheat wrap with a crunchy slaw or shredded iceberg lettuce.
Use it as a dip for veggies like carrots, celery and zucchini.
The thing is, egg salad is basically a blank canvas—you can add almost anything to adjust the flavors:
Fresh herbs like dill, parsley or chives.
Dijon or whole-grain mustard.
Chopped pickles or capers.
Grated carrots.
A little curry powder or smoked paprika.
Lemon zest.
Hot sauce.
Greek yogurt instead of mayonnaise.
It’s shockingly customizable, and once the eggs are boiled, it’s hard to mess up.
Alright friends, I hope you’re staying warm out there. Thank you so much for reading.
I’ll meet you back here next week!
Classic Egg Salad
Serves 2
Ingredients:
6 Large hard-boiled eggs, chopped
1/4 cup thinly-sliced celery
1 1/2 (one and a half) tablespoons shallot, finely diced
2 tablespoons fresh Italian Parsley, chopped fine
1/4 cup mayonnaise
2 teaspoons Dijon mustard
1 teaspoon fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
Directions:
In a medium bowl, add the diced eggs, celery, shallots and parsley.
In a small bowl, whisk together the mayonnaise, mustard, lemon juice, salt and pepper, and add it to the bowl with the diced egg mixture. Stir to combine the ingredients together, taste for additional seasoning, if needed.
Serve with toasted bread and arugula, if desired.
Tips:
To cook the eggs, place the raw eggs in a saucepan and cover with water. Bring to a boil and cook for 10 minutes, uncovered, then remove from the heat. Cover with a lid, and let it sit for 10 minutes. Transfer the eggs to a bowl of ice water for 5 minutes, then peel and chop.
Replace the shallots with diced fresh chives if you’d like.
Replace the the Italian Parsley with fresh dill if you’d like.
Swap full-fat plain Greek yogurt instead of mayonnaise if you prefer.
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