Description
This creamy and flavorful egg salad is a classic recipe that’s quick to make and always a crowd-pleaser. With perfectly boiled eggs, a hint of tangy mustard, and a touch of crunch, this egg salad is great for sandwiches, wraps, or served over fresh greens.
Ingredients
Scale
- 6 large eggs (hard-boiled, peeled, and chopped)
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice (optional, for brightness)
- 1/4 cup celery (finely chopped)
- 1 tablespoon red onion (finely chopped, optional)
- 1 tablespoon fresh parsley or dill (chopped, optional)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Paprika (optional, for garnish)
Instructions
- Hard-boil the eggs: Boil eggs in a pot of water for 10–12 minutes. Transfer to an ice bath to cool, then peel and chop into small pieces.
- Prepare the dressing: In a medium bowl, mix mayonnaise, Dijon mustard, lemon juice (if using), salt, and black pepper until smooth.
- Combine ingredients: Add the chopped eggs, celery, red onion (if using), and parsley or dill to the bowl. Gently mix until everything is evenly coated.
- Serve: Garnish with a sprinkle of paprika if desired. Serve immediately or chill for 20–30 minutes for the flavors to meld.
- Enjoy: Use as a sandwich filling, in a wrap, or over a bed of lettuce for a lighter option.
Notes
- For a lighter version, substitute half the mayonnaise with plain Greek yogurt.
- Add a dash of hot sauce or a pinch of cayenne for a slight kick.
- Store in an airtight container in the fridge for up to 3 days.