Classic Egg Salad
Creamy and flavorful egg salad perfect for sandwiches or as a side dish.
15 mins
Prep Time
10 mins
Cook Time
4
Servings
Ingredients
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon finely chopped celery
- 1 tablespoon finely chopped red onion
- 1 teaspoon fresh lemon juice
- Salt and black pepper to taste
- 1 tablespoon chopped fresh dill or parsley (optional)
- Paprika for garnish (optional)
Nutrition Facts
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Instructions
Place the eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat.
Once boiling, remove from heat, cover, and let sit for 10 minutes.
Drain the hot water and transfer eggs to an ice bath to cool completely, about 5 minutes.
Peel the eggs and chop them into small pieces. Transfer to a mixing bowl.
Add mayonnaise, Dijon mustard, celery, red onion, lemon juice, salt, and black pepper to the bowl.
Gently mix all ingredients until well combined. Adjust seasoning to taste.
Stir in fresh dill or parsley if using. Chill for at least 30 minutes before serving.
Garnish with a sprinkle of paprika before serving if desired.
Chef's Tips
- Freshness Tip: Use the freshest eggs possible for easier peeling after boiling.
- Texture Tip: For a chunkier salad, chop eggs coarsely. For creamier, mash them slightly.
- Storage Tip: Store in an airtight container in the refrigerator for up to 3 days.
- Serving Suggestion: Serve on toasted bread, in lettuce wraps, or with crackers.
- Variation: Add a teaspoon of relish or chopped pickles for extra tanginess.
- Healthier Option: Substitute Greek yogurt for half the mayonnaise for a lighter version.
