Egg Salad Recipes for Every Occasion

Egg Salad Recipes for Every Occasion

Egg salad is a classic dish that’s creamy, nutritious, and easy to make. It’s a versatile option that works as a sandwich filling, a dip, or a topping for crackers and salads. Whether you prefer a traditional egg salad, a zesty and spicy version, or a unique avocado-infused twist, these three recipes will add variety to your meals.  

## **1. Classic Egg Salad**  

The traditional egg salad is simple yet delicious. It features creamy mayonnaise, a hint of mustard, and a touch of crunch from celery or onions.  

### **Ingredients:**  

- 6 large eggs  

- ¼ cup mayonnaise  

- 1 teaspoon Dijon mustard  

- 1 teaspoon lemon juice  

- 1 celery stalk, finely chopped  

- 1 tablespoon red onion, finely diced  

- 1 teaspoon fresh parsley, chopped (optional)  

- Salt and black pepper to taste  

- ¼ teaspoon paprika (optional, for garnish)  

### **Instructions:**  

1. **Boil the Eggs** – Place the eggs in a saucepan and cover with cold water. Bring to a boil, then cover and remove from heat. Let them sit for 10–12 minutes. Transfer to an ice bath for easy peeling.  

2. **Peel and Chop** – Peel the eggs and chop them into small pieces.  

3. **Mix Ingredients** – In a large bowl, combine mayonnaise, mustard, lemon juice, celery, red onion, parsley, salt, and black pepper. Stir well.  

4. **Add the Eggs** – Gently fold in the chopped eggs until everything is well mixed.  

5. **Serve** – Sprinkle paprika on top if desired. Serve on toasted bread, with crackers, or in lettuce wraps.  

### **Why You’ll Love It:**  

- It’s a timeless recipe that’s creamy and satisfying.  

- The crunch from celery and onion adds texture.  

- Can be made ahead for easy lunches.  

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## **2. Spicy Sriracha Egg Salad**  

If you enjoy a little heat in your food, this spicy Sriracha egg salad is a must-try. It has a bold, tangy flavor with a creamy base and a fiery kick.  

### **Ingredients:**  

- 6 large eggs  

- ¼ cup mayonnaise  

- 1 tablespoon Sriracha sauce  

- 1 teaspoon Dijon mustard  

- 1 teaspoon apple cider vinegar  

- 1 green onion, finely chopped  

- 1 small jalapeño, seeded and finely diced (optional)  

- ¼ teaspoon garlic powder  

- Salt and black pepper to taste  

- ½ teaspoon red pepper flakes (optional, for extra heat)  

### **Instructions:**  

1. **Boil and Peel Eggs** – Follow the same method as the classic egg salad to boil and peel the eggs.  

2. **Chop and Mix** – Dice the eggs into small chunks and set aside.  

3. **Prepare the Dressing** – In a bowl, mix mayonnaise, Sriracha, Dijon mustard, apple cider vinegar, garlic powder, salt, and black pepper. Stir until smooth.  

4. **Combine Everything** – Add the chopped eggs, green onion, and jalapeño (if using). Gently stir to coat the eggs evenly in the spicy mixture.  

5. **Adjust Spice Level** – Taste and add red pepper flakes for extra heat if desired.  

6. **Serve** – Enjoy it in sandwiches, wraps, or with crackers.  

### **Why You’ll Love It:**  

- Perfect for those who like a spicy twist.  

- The Sriracha adds bold flavor without overpowering the eggs.  

- It pairs well with toasted bread or crunchy lettuce wraps.  

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## **3. Avocado Egg Salad**  

For a healthier, creamy egg salad without mayonnaise, this avocado-based version is an excellent alternative. The avocado adds a buttery texture and extra nutrients.  

### **Ingredients:**  

- 6 large eggs  

- 1 ripe avocado  

- 1 tablespoon Greek yogurt (or more, for extra creaminess)  

- 1 teaspoon lime juice  

- ½ teaspoon Dijon mustard  

- 1 tablespoon fresh cilantro, chopped  

- ¼ teaspoon garlic powder  

- ¼ teaspoon cumin (optional, for a smoky flavor)  

- Salt and black pepper to taste  

- ½ cup cherry tomatoes, diced (optional, for freshness)  

### **Instructions:**  

1. **Boil and Peel Eggs** – Use the same method as in the previous recipes to boil and peel the eggs.  

2. **Mash Avocado** – In a mixing bowl, mash the avocado until smooth.  

3. **Make the Dressing** – Stir in Greek yogurt, lime juice, Dijon mustard, garlic powder, cumin, salt, and black pepper. Mix well.  

4. **Combine** – Chop the boiled eggs and gently fold them into the avocado mixture.  

5. **Add Freshness** – Mix in the cherry tomatoes and cilantro for added texture and flavor.  

6. **Serve** – Enjoy in a wrap, on whole-grain toast, or in a lettuce cup.  

### **Why You’ll Love It:**  

- A healthier option with good fats from avocado.  

- Greek yogurt adds protein while keeping it creamy.  

- Bright, fresh flavors make it a refreshing twist.  

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## **Tips for the Best Egg Salad**  

- **Use Fresh Eggs** – Fresh eggs result in a richer taste. However, slightly older eggs peel more easily.  

- **Chop Eggs to Your Preference** – Some like finely diced eggs, while others prefer chunkier pieces.  

- **Let It Chill** – Refrigerating egg salad for 30 minutes before serving enhances the flavor.  

- **Experiment with Add-ins** – Try adding crispy bacon, pickles, or shredded cheese for variation.  

- **Use the Right Bread** – Serve on crusty bread, bagels, or croissants for the best experience.  

### **How to Store Egg Salad**  

Egg salad can be stored in an airtight container in the refrigerator for up to **3 days**. Avoid freezing, as it alters the texture.  

Egg salad is a simple yet versatile dish that can be adapted in countless ways. Whether you stick with the classic, go for a spicy Sriracha version, or opt for the creamy avocado twist, each recipe offers something unique. 

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