Egg Salad On Crackers
Ingredients
- 6 large egg
- 1/3 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 celery stalk – finely chopped
- 2 tbsp red onion – finely minced
- 2 tbsp fresh chives – finely snipped, plus extra finely snipped (for garnish)
- 1 tsp lemon juice – freshly squeezed
- 1/2 tsp kosher salt
- 1/4 tsp black pepper – freshly ground
- 1/4 tsp paprika
- 24 butter crackers
Instructions
1. Place the eggs in a medium saucepan in a single layer and cover with cold water by about 1 inch.
2. Set the saucepan over medium-high heat and bring the water just to a full boil, 8–10 minutes.
3. As soon as the water reaches a full boil, cover the saucepan, turn off the heat, and let the eggs sit in the hot water for 10–12 minutes until hard-cooked.
4. While the eggs rest, prepare an ice bath by filling a medium bowl with cold water and plenty of ice.
5. Transfer the cooked eggs to the ice bath and let cool completely, about 10 minutes, then gently tap and peel the eggs.
6. Pat the peeled eggs dry with a paper towel, then place them on a cutting board and chop them into small, even pieces.
7. In a medium mixing bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, kosher salt, black pepper, and paprika until smooth.
8. Add the finely chopped celery, minced red onion, and 2 tablespoons finely snipped chives to the bowl and stir to combine.
9. Add the chopped eggs to the dressing and gently fold with a spatula until everything is evenly coated but some small chunks of egg remain for texture.
10. Taste the egg salad and adjust seasoning with a pinch more salt, pepper, or lemon juice if needed.
11. Cover the bowl and refrigerate the egg salad for at least 15 minutes and up to 1 day to let the flavors meld and the mixture firm slightly.
12. When ready to serve, lay the butter crackers out in a single layer on a platter.
13. Spoon about 1 heaping tablespoon of egg salad onto each cracker, mounding it neatly in the center.
14. Sprinkle a little of the extra finely snipped chives over the top of the egg salad on each cracker for garnish.
15. Serve the egg salad on crackers immediately after assembling so the crackers stay crisp.
Egg Salad on Crackers is a simple yet satisfying snack that pairs creamy, tangy egg salad with the salty crunch of bite-sized crackers. The richness of hard-boiled eggs and mayonnaise is brightened with mustard and lemon, while fresh aromatics like celery, onion, and chives lend texture and freshness. Served as small, tidy mounds on top of crisp butter crackers, it makes an easy finger food that works as a light lunch, snack, or party appetizer.
Egg-based salads have been part of American home cooking since the late 19th and early 20th centuries, evolving alongside the popularization of mayonnaise. Egg salad naturally found its way from sandwiches onto bite-size bases for picnics, potlucks, and retro-style hors d'oeuvres. Using crackers instead of bread turned the familiar egg salad into a convenient, portable canapé that fits neatly into the broader tradition of American snack platters and casual entertaining.