Egg Salad Recipe
Here’s a simple and easy “Dread” Egg Salad recipe—perfect for sandwiches, wraps, or crackers. I assume by “dread” you mean super simple and no-fuss!
Ingredients (Serves 2–3)
- 4 hard-boiled eggs, peeled and chopped
- 3 tbsp mayonnaise (adjust for creaminess)
- 1 tsp Dijon mustard (optional)
- 1–2 tsp pickle relish or finely chopped pickles (optional)
- Salt and pepper, to taste
- Paprika or chives for garnish (optional)
Instructions
-
Prepare eggs:
Hard-boil eggs (about 10 minutes), then peel and chop them roughly. -
Mix ingredients:
In a bowl, combine chopped eggs, mayonnaise, mustard, and relish. -
Season with salt and pepper to taste.
Chill (optional):
For best flavor, refrigerate for 10–15 minutes before serving. -
Serve:
Spread on bread for sandwiches, on crackers as a snack, or enjoy with lettuce wraps.
Tips
For a lighter version, substitute Greek yogurt for part or all of the mayo.
Add crunch with finely chopped celery or red onion.
Spice it up with a dash of hot sauce or cayenne pepper.
I can also give a super creamy, restaurant-style version that’s extra flavorful and smooth if you want.
Do you want me to do that?
