Description
This classic Egg Salad recipe is creamy, flavorful, and perfect for sandwiches, wraps, or lettuce cups. Made with hard-boiled eggs, mayonnaise, and a hint of mustard, it’s a simple and satisfying dish that’s ideal for a quick lunch or picnic.
Ingredients
Scale
Egg Salad:
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon yellow mustard
- 1 tablespoon finely chopped fresh chives
- 1 tablespoon finely chopped celery (optional)
- 1 teaspoon fresh lemon juice (optional)
- Salt and black pepper to taste
- Paprika for garnish (optional)
Instructions
- Boil the Eggs: Place the eggs in a medium saucepan, cover with cold water, bring to a boil, then let sit for 10-12 minutes. Peel, chop into small pieces.
- Mix Ingredients: In a bowl, combine eggs, mayonnaise, mustards, chives, celery, and lemon juice if using. Stir gently to mix well.
- Season and Serve: Add salt and pepper to taste. Serve on bread, toast, croissants, lettuce wraps, or refrigerate for later. Garnish with paprika.
Notes
- For extra flavor, consider adding relish or pickle juice.
- Adjust mayonnaise for desired consistency.
- This egg salad can be kept in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 210
- Sugar: 1g
- Sodium: 250mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 11g
- Cholesterol: 280mg
