Description
A creamy and tangy egg salad that’s perfect for lunches, picnics, or gatherings. Easy to customize with your favorite ingredients!
Ingredients
Scale
- 6 large eggs
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon freshly squeezed lemon juice
- Salt and pepper to taste
- 1/4 cup chopped celery
- 2 tablespoons green onions or chives
- Optional: Fresh herbs like dill or parsley for garnish
Instructions
- Boil the eggs: Place the eggs in a single layer in a saucepan and cover them with cold water. Bring to a boil over medium heat, then cover and remove from heat. Let them sit for about 12-14 minutes.
- Cool ‘em down: Transfer the eggs to an ice bath to stop the cooking process.
- Peel and chop: Peel the eggs under running water and chop them into small pieces.
- Mix it up: In a bowl, combine the eggs, mayonnaise, mustard, lemon juice, salt, and pepper. Stir gently and fold in the celery and green onions.
- Taste test: Adjust seasoning as needed.
- Refrigerate: Chill in the fridge for at least 30 minutes before serving.
Notes
Egg salad can be served in various ways – on bread, in a wrap, with veggies, or on crackers. Customize with your favorite herbs and spices!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 1g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 370mg
Keywords: egg salad, easy recipe, lunch, cooking, creamy salad