Description
A classic and easy egg salad recipe made with hard-boiled eggs, creamy mayo, tangy mustard, and simple seasonings — perfect for sandwiches, wraps, or lettuce cups.
Ingredients
Units
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- 6 hard-boiled eggs, peeled and chopped
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard (or yellow mustard)
- 1 teaspoon lemon juice or vinegar
- Salt and pepper to taste
- 1 tablespoon finely chopped chives or green onions (optional)
- 1 tablespoon finely chopped celery (optional for crunch)
Instructions
- In a medium bowl, combine chopped eggs, mayonnaise, mustard, and lemon juice or vinegar.
- Mix gently until creamy and well combined.
- Stir in chives and celery if using, then season with salt and pepper to taste.
- Serve chilled on sandwiches, toast, crackers, or lettuce leaves.
Notes
- Adjust the mayo and mustard to suit your preferred creaminess and tang.
- Use Greek yogurt in place of mayo for a lighter version.
- Egg salad can be stored in the fridge for up to 3 days in an airtight container.
- Great as a make-ahead lunch option or picnic item.
Nutrition
- Serving Size: 1/2 cup
- Calories: 180
- Sugar: 1g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 9g
- Cholesterol: 195mg