Description
A creamy, flavorful egg salad made with perfectly boiled eggs, mayonnaise, mustard, and crisp vegetables. Perfect for sandwiches, crackers, or lettuce wraps.
Ingredients
Scale
- 6 large eggs
- 1/4 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 1/4 cup finely diced celery
- 2 tbsp finely diced red onion
- 1 tbsp fresh chives or dill, chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp paprika (optional)
Instructions
- Cook eggs: Place eggs in a saucepan, cover with cold water by 1 inch. Bring to boil, then cover and remove from heat. Let sit 10-12 minutes.
- Cool eggs: Drain and transfer eggs to ice water bath for 5 minutes. Peel under running water.
- Chop eggs: Dice eggs or mash with a fork to desired consistency.
- Mix ingredients: In a bowl, combine eggs with mayonnaise, mustard, lemon juice, celery, onion, and herbs.
- Season: Add salt, pepper, and paprika. Stir gently to combine.
- Chill: Refrigerate for at least 30 minutes before serving to allow flavors to blend.
Notes
- For creamier texture, mash half the eggs and dice the other half
- Add 1/4 tsp celery seed for extra crunch and flavor
- Substitute Greek yogurt for half the mayonnaise for a lighter version
- Best consumed within 3 days when stored in airtight container
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Lunch/Snack
- Method: No-Cook (after boiling eggs)
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 210
- Sugar: 1g
- Sodium: 380mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 9g
- Cholesterol: 285mg