Description
A quick and satisfying egg salad recipe that’s perfect for snacks or light meals. Customize it with your favorite ingredients!
Ingredients
- 6 eggs
- 1/2 cup mayonnaise (or avocado oil mayo for dairy-free)
- 1 tablespoon yellow mustard
- 1 cup finely chopped celery (or cucumber for a lighter option)
- Salt and black pepper to taste
- Smoked paprika, chives, or dill pickles (optional)
- Gluten-free crackers (for serving)
Instructions
- Hard boil the eggs: Place eggs in a saucepan, cover with cold water, bring to a boil, then cover and turn off the heat. Set a timer for 10 minutes.
- Cool the eggs in cold water for easier peeling.
- Peel the eggs and smash them in a bowl with a fork to your desired consistency.
- Add mayonnaise, yellow mustard, chopped celery, salt, and pepper to the bowl. Mix well.
- Serve on gluten-free crackers or over salad greens, and top with smoked paprika or chives if desired.
Notes
For a creamier texture, adjust mayo to your liking. Let the salad sit in the fridge for at least 30 minutes to meld flavors.
- Prep Time: 15
- Cook Time: 10
- Category: Snack
- Method: Mixing
- Cuisine: American