Easy Egg Salad

It lasts up to 3 days refrigerated.

Yes. It is good for meal prep lunches.

Yes. Replace part of the mayonnaise for a tangier version.

Drain add-ins well and avoid too much dressing.

Pickles, mustard, herbs, green onion, paprika, or avocado work well.

Yes. Use Greek yogurt, avocado, or a mix of both.

Soft sandwich bread, croissants, toast, and bagels all work.

Creamy easy egg salad with hard-boiled eggs, mayonnaise, celery, herbs, lemon juice, and optional Dijon mustard.

Scale

4 hard-boiled eggs

2 tablespoons mayonnaise

1 celery stalk, finely chopped

1 tablespoon chopped dill or parsley

1 teaspoon lemon juice

Salt and black pepper, to taste

Optional: 1 teaspoon Dijon mustard

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Chop eggs gently so the salad stays creamy with visible texture.