Description
This creamy classic Egg Salad is perfect for sandwiches, wraps, or lettuce cups. Made with chopped hard-boiled eggs, mayo, mustard, and seasonings, it’s a quick and customizable dish that’s great for meal prep or a light lunch.
Ingredients
- 6 hard-boiled eggs, peeled and chopped
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard (or yellow mustard)
- 1/4 cup celery, finely chopped (optional)
- 2 tablespoons green onions or red onion, finely chopped
- Salt and black pepper, to taste
- Optional: paprika for garnish
- Optional: chopped dill, pickles, or herbs for extra flavor
Instructions
- Boil the eggs: Cook eggs in boiling water for 10–12 minutes. Transfer to an ice bath, let cool, then peel and chop.
- Make the salad: In a bowl, combine chopped eggs, mayonnaise, and mustard. Stir gently until just combined.
- Add celery and onion if using. Season with salt and pepper to taste.
- Cover and chill for 30 minutes for best flavor, or serve immediately.
- Serve: Garnish with paprika or herbs if desired. Serve on toast, in sandwiches, or with crackers.
Notes
- Swap mayo for Greek yogurt for a lighter version.
- Add hot sauce, bacon, or avocado for variation.
- Keep chilled — do not freeze.
- Use fresh herbs like dill or parsley for added freshness.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 220
- Sugar: 1g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 11g
- Cholesterol: 210mg
