Description
I always used to avoid egg salad at restaurants, but homemade is a completely different story! After trying a chef’s special method (with a secret ingredient), this turned out incredibly creamy, flavorful, and fresh 🥰. The toasted whole-wheat bread adds the perfect crunch, and the rich, tangy filling makes every bite satisfying. My boyfriend loved it so much, he almost stole mine!
Ingredients
- 6 large eggs (hard-boiled)
- 3 tablespoons mayonnaise
- 1 teaspoon mustard (yellow or Dijon)
- 1 teaspoon secret ingredient: lemon juice 🍋
- 1 tablespoon finely chopped onion (optional)
- 1 tablespoon chopped fresh parsley (optional)
- Salt, to taste
- Black pepper, to taste
- 4 slices whole-wheat bread (toasted)
- Lettuce leaves (optional)
Instructions
- Place the eggs in a pot, cover with water, and boil for about 10–12 minutes.
- Transfer eggs to cold water, peel, and chop them into small pieces.
- In a bowl, mix mayonnaise, mustard, and lemon juice until smooth.
- Add chopped eggs to the mixture and gently combine.
- Stir in onions, parsley, salt, and black pepper.
- Toast the whole-wheat bread slices until golden and crisp.
- Add lettuce (if using), then spread a generous amount of egg salad on one slice.
- Top with another slice of bread, cut in half, and serve fresh.
Tips
- Use slightly warm eggs for easier chopping and better texture.
- Don’t overmix—keep some chunks for a perfect bite.
- Lemon juice adds freshness and cuts the heaviness of mayo.
- Chill the egg salad for 15–20 minutes for even better flavor.
- You can add a pinch of paprika or chili flakes for a little kick.