Classic Egg Salad : Creamy, Tangy, and Deviled-Egg Inspired
This egg salad captures everything you love about a deviled egg—smooth yolks, tangy mustard, a touch of spice—then adds just the right amount of zip to make it perfect for sandwiches, toasts, or crackers. Rich, creamy, and beautifully balanced, it’s a nostalgic favorite made even better.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 2–4 1x
Ingredients
6 hard-boiled eggs, peeled
3 tbsp mayonnaise
1 tsp Dijon mustard
1 tsp white wine vinegar or lemon juice
1 tbsp finely diced red onion or shallot
1 tbsp chopped fresh chives or dill
Salt and black pepper, to taste
Optional: pinch of paprika or cayenne for extra kick
Instructions
Chop the Eggs: Slice eggs in half, remove yolks and mash them in a bowl. Chop the whites and set aside.
Make the Dressing: Mix yolks with mayo, mustard, vinegar (or lemon juice), and season with salt, pepper, and spices. Stir until smooth.
Combine: Fold in chopped egg whites, onions, and herbs. Taste and adjust seasoning if needed.
Chill or Serve: Serve right away or chill for deeper flavor. Spoon onto toast, tuck into a sandwich, or scoop with crackers.
Nutrition
- Calories: 210
- Fat: 18g
- Carbohydrates: 1g
- Protein: 11g