Easy Egg Salad Recipe

Introduction

This easy egg salad recipe is a classic that you can whip up in no time. It’s creamy, flavorful, and perfect for sandwiches, crackers, or a quick snack. The addition of Everything But the Bagel Seasoning gives it a modern twist that elevates the traditional flavor.

Prep & Cook Time

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Servings: 4

Ingredients

• 8 eggs
• 1/2 cup mayonnaise
• 1 tsp mustard
• 1/2 cup celery (*diced)
• 1/4 cup green onion (*sliced)
• salt/pepper to taste
• 1/4 tsp paprika
• 1/2 tsp Everything But the Bagel Seasoning

Instructions

1. Place the eggs in a single layer in a saucepan and cover with water. Bring to a boil over high heat.
2. Once boiling, remove from heat, cover, and let stand for 10 minutes.
3. Drain the hot water and transfer the eggs to a bowl of ice water to cool completely.
4. Peel the eggs and chop them into small pieces.
5. In a large mixing bowl, combine the chopped eggs, mayonnaise, mustard, diced celery, sliced green onion, salt, pepper, paprika, and Everything But the Bagel Seasoning.
6. Gently stir until all ingredients are well combined.
7. Taste and adjust seasoning if needed. Serve immediately or chill before serving.

Variations

• For a chunkier texture, mash the eggs with a fork instead of chopping them finely.
• Serve the egg salad on toasted bread, in lettuce wraps, or with crackers for a low-carb option.
• Add a squeeze of lemon juice or a dash of hot sauce for an extra zing.
• Use the egg salad as a filling for deviled eggs by piping it back into the egg whites.

Tips for Success

• For easier peeling, use older eggs rather than very fresh ones.
• Chill the egg salad for at least 30 minutes before serving to allow the flavors to meld.
• Adjust the mayonnaise amount to your preference for a creamier or drier consistency.
• Dice the celery and slice the green onion uniformly for a consistent texture in every bite.

Storage & Reheating

FAQ

1. Can I make this egg salad ahead of time? Yes, you can make it up to a day in advance. Store it in the refrigerator until ready to serve.
2. What can I use if I don’t have Everything But the Bagel Seasoning? You can substitute with a mix of sesame seeds, poppy seeds, dried garlic, dried onion, and salt, or simply omit it.
3. How do I prevent the egg salad from becoming watery? Ensure the eggs are completely cooled and dried after peeling, and drain any excess liquid from the celery if necessary.
4. Is there a way to make this recipe healthier? You can use light mayonnaise or Greek yogurt as a substitute for regular mayonnaise.
5. Can I freeze egg salad? No, freezing is not recommended as the texture of the eggs and mayonnaise will change upon thawing.
6. What are some serving suggestions? This egg salad is great on sandwiches, with crackers, in a salad, or as a dip for vegetables.