Creamy Egg Salad Bowl with Crunchy Garden Garnish

Best served chilled or at room temperature.

Store leftovers in an airtight container in the fridge for up to 3 days.

If prepping ahead, add garnishes just before serving to keep them crisp and vibrant.

Variations
Add diced avocado for a creamy, healthy twist.

Use Greek yogurt instead of mayo for a lighter version.

Sprinkle paprika or crumbled bacon on top for extra flavor.

Swap crackers with lettuce wraps for a low-carb option.

FAQ
Q: Can I make this egg salad ahead of time?
A: Yes, it actually tastes better after chilling for an hour to let the flavors meld.

Q: What’s the best way to boil eggs so they peel easily?
A: Start eggs in boiling water, cook for 10–12 minutes, then transfer to an ice bath for a few minutes before peeling.

Q: Can I use both celery and green onions?
A: Absolutely! Mixing both gives extra crunch and flavor.