American Egg Salad
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This is my go to recipe when I need something quick and satisfying for lunch or a light dinner. American egg salad comes together in under an hour and costs just a few dollars to make, making it perfect for busy weeknights or feeding a crowd on a budget. The eggs provide excellent protein to keep you full, while the fresh parsley adds vibrant flavor and valuable nutrients. What I love most is how adaptable it is, letting you adjust the crunch level with celery and pickles or dial up the heat with red pepper flakes based on your mood. It's comfort food that actually feels good to eat.
Ella x
Ingredients
- 4eggs
- 100 gmayonnaise
- 473 mlonion(diced)
- 237 mlcelery(diced)
- 473 mlpickle(diced)
- 1 gsalt(to taste)
- 1 gblack pepper(to taste)
- ½ gpaprika(optional)
- 237 mlchopped fresh parsley(for garnish)
- ½ gcrushed red pepper flakes(optional)
Detail level
Instructions
- 1
Hard-boil the eggs by placing them in a single layer in a saucepan, adding enough cold water to cover, and bringing to a boil. Remove from heat and let sit for 12-15 minutes. Drain and rinse with cold water.
- 2
In a large bowl, whisk together the mayonnaise, salt, black pepper, and paprika until smooth.
- 3
Add the diced onion, celery, and pickle to the bowl and mix until well combined.
- 4
Once the eggs have cooled, peel them and chop them into small pieces.
- 5
Add the chopped eggs to the bowl and mix until the salad is well combined.
- 6
Taste and adjust the seasoning as needed. If desired, add the crushed red pepper flakes for an extra kick.
- 7
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
- 8
Just before serving, garnish with chopped fresh parsley.
- 9
Serve chilled and enjoy!
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