This Egg Salad Is One of the Best I’ve Tried!
Every once in a while, a simple recipe comes along and reminds you why the classics are classics. Egg salad is humble, unpretentious, and endlessly customizable—but when it’s done right, it becomes something far more special. Creamy, bright, perfectly seasoned, and just the right amount of tangy, this particular egg salad has quickly become my go-to version.
Whether you’re packing sandwiches for lunch, prepping a quick protein-rich snack, or jazzing up your brunch spread, this recipe hits every mark. It’s the kind of egg salad you taste and immediately think, Okay, this is the one I’m making from now on.
And as promised… the full recipe is in the first comment!
What Makes This Egg Salad So Good?
1. Perfectly Cooked Eggs
The key to great egg salad is starting with hard-boiled eggs that are tender—not chalky—and easy to chop. No gray rings, no rubbery whites, just soft, rich perfection.
2. A Balanced, Creamy Dressing
This version uses a combination of mayonnaise and a touch of Dijon mustard for creaminess, plus just the right amount of acidity to brighten the flavor. The dressing hugs every piece of egg instead of overpowering it.
3. Crunch for Contrast
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