Description
Egg salad is a classic comfort food that delights with its creamy texture and rich flavor. This easy-to-make dish features perfectly boiled eggs mixed with mayonnaise, Dijon mustard, and fresh herbs, creating a mouthwatering spread ideal for sandwiches, wraps, or enjoying straight from the bowl. Perfect for brunch or a late-night snack, this egg salad recipe will evoke fond memories of picnics and gatherings with friends.
Ingredients
Scale
- 6 large hard-boiled eggs
- 1/2 cup mayonnaise
- 1 tbsp Dijon mustard
- 2 tbsp fresh chives, chopped
- 1/4 cup celery, finely chopped
- Salt and pepper to taste
- 1 tbsp lemon juice
Instructions
- Start by boiling the eggs: Place them in a pot covered with cold water. Bring to a boil over medium heat, cover, and remove from heat after 12 minutes. Transfer to an ice bath.
- Peel the eggs under running water for easy shell removal.
- In a mixing bowl, whisk together mayonnaise and Dijon mustard until smooth.
- Coarsely chop the peeled eggs and fold them into the mayo mixture along with celery and chives.
- Season with salt, pepper, and lemon juice to taste.
- Serve immediately on toasted bread, lettuce leaves, or enjoy directly from the bowl.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup (120g)
- Calories: 250
- Sugar: 1g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 12g
- Cholesterol: 370mg
Keywords: For added flavor, consider mixing in fresh herbs like dill or parsley. To enhance creaminess, you can add mashed avocado. A dash of hot sauce can bring a spicy kick to your egg salad.