Ingredients (serves 2–3):
- 4 large eggs
- 2 tablespoons mayonnaise (or Greek yogurt for a lighter version)
- 1 teaspoon Dijon mustard
- 1 teaspoon secret ingredient (see below!)
- 1 small celery stalk, finely chopped
- 1 small green onion, finely chopped
- Salt & pepper to taste
- Optional: pinch of smoked paprika or fresh herbs (parsley, dill, chives)
Secret Ingredient Ideas:
- A teaspoon of pickle juice – adds a tangy zing
- A teaspoon of sriracha or hot sauce – gives a gentle kick
- A teaspoon of avocado – makes it creamy and rich
Instructions:
-
Cook the eggs:
- Place eggs in a pot, cover with water, and bring to a boil.
- Once boiling, cover, turn off the heat, and let sit 10–12 minutes.
- Drain and cool in ice water, then peel.
-
Mash & mix:
- Chop or mash the eggs roughly in a bowl.
- Add mayonnaise, Dijon mustard, and your secret ingredient. Mix gently.
-
Add crunch & flavor:
- Stir in celery and green onion.
- Season with salt, pepper, and optional paprika or herbs.
-
Chill & serve:
- Let it sit in the fridge for 15–20 minutes for flavors to meld.
- Serve on toasted bread, in lettuce wraps, or on crackers.
💡 Pro tips for a standout egg salad:
- Slightly undercook the yolks for a creamier texture.
- Don’t overmix—keep some chunks of egg for a better bite.
- The “secret ingredient” is key—pickle juice or avocado can completely elevate the flavor.
