Description
This classic Egg Salad recipe is a creamy, flavorful dish made with hard-boiled eggs, mayonnaise, Dijon mustard, lemon juice, and fresh herbs. Perfect for sandwiches, toast, or as a light salad, this easy-to-make recipe is a quick lunch solution with a balanced blend of tangy and savory tastes.
Ingredients
Scale
Eggs
- 6 large eggs
Dressing
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
Vegetables & Herbs
- 1 tablespoon finely chopped red onion
- 1 tablespoon chopped fresh chives or parsley
Seasonings
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Boil the eggs: Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil over medium-high heat, then cover the pan, remove it from heat, and let the eggs sit for 10 to 12 minutes to cook thoroughly.
- Cool and peel: Transfer the eggs to an ice bath to cool completely, which makes peeling easier. Once cooled, peel the eggs and chop them into small pieces.
- Prepare the dressing: In a medium bowl, combine mayonnaise, Dijon mustard, lemon juice, finely chopped red onion, chopped chives or parsley, salt, and black pepper. Stir well to mix all the flavors together.
- Combine eggs and dressing: Gently fold the chopped eggs into the dressing mixture until everything is evenly coated but still chunky.
- Chill and serve: Refrigerate the egg salad for at least 15 minutes to allow the flavors to meld. Serve it on bread, toast, lettuce leaves, or as a dip with crackers for a delicious and satisfying meal or snack.
Notes
- Adjust the mayonnaise quantity to achieve your desired creaminess.
- Add a dash of paprika for color and subtle spice.
- For crunch, include a bit of finely diced celery.
- To lighten the salad, substitute some mayonnaise with Greek yogurt.
Nutrition
- Serving Size: 1/2 cup
- Calories: 210
- Sugar: 1g
- Sodium: 340mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 190mg
