A great egg salad comes down to a handful of pantry staples and a few simple techniques. This recipe — built around hard-boiled eggs, mayonnaise, Dijon mustard, and fresh herbs — delivers a creamy, well-balanced result in 15 minutes of prep, for a cost under $5 for four servings. It works equally well as a sandwich filling, a lettuce wrap, or eaten straight from the bowl.
En bref
- —Ready in 15 minutes with just 6 ingredients
- —Feeds 4 people for under $5
- —One key tip: never use a food processor
Six ingredients that cover every element of flavor and texture
The foundation of this egg salad is 6 large hard-boiled eggs, peeled and chopped. Around them, ⅓ cup of mayonnaise provides the creamy binding — or Greek yogurt for anyone looking for a lighter, higher-protein alternative without sacrificing the consistency.
