Description
This Best Egg Salad recipe is a classic and creamy dish perfect for a quick and satisfying lunch. Made with simple ingredients like eggs, mayonnaise, and fresh herbs, this egg salad is versatile and delicious.
Ingredients
Scale
Egg Salad:
- 8 large eggs
- ¼ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon finely chopped fresh chives or green onions
- 1 tablespoon finely chopped celery (optional)
- 1 teaspoon lemon juice
- Salt and black pepper to taste
- Paprika for garnish (optional)
Instructions
- Boil Eggs: Place the eggs in a saucepan, cover with water, bring to a boil, then let sit for 10–12 minutes. Cool in an ice bath, peel, and chop.
- Prepare Salad: In a mixing bowl, combine mayonnaise, Dijon mustard, lemon juice, chives, and celery. Add chopped eggs and gently stir. Season with salt and pepper.
- Chill: Refrigerate for at least 30 minutes. Serve on toast, in a sandwich, or over greens. Garnish with paprika if desired.
Notes
- For a lighter version, substitute half the mayo with plain Greek yogurt.
- Add chopped pickles or a dash of hot sauce for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Lunch
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: ½ cup
- Calories: 220
- Sugar: 1g
- Sodium: 290mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 12g
- Cholesterol: 280mg
