Description
Classic Egg Salad is a simple, creamy, and satisfying dish made with hard-boiled eggs, mayonnaise, mustard, and a few seasonings. It’s a versatile recipe that can be served in sandwiches, on crackers, or over lettuce. Perfect for a light meal or snack.
Ingredients
- 6 large eggs
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard (or yellow mustard)
- 1 teaspoon white wine vinegar (or lemon juice)
- 1/4 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
- 1 tablespoon chopped fresh chives or green onions (optional)
- 1 tablespoon finely chopped dill or parsley (optional)
- Paprika (optional, for garnish)
Instructions
- Place the eggs in a saucepan and cover with cold water. Bring the water to a boil, then cover and remove from heat. Let the eggs sit for 10-12 minutes. Transfer the eggs to a bowl of ice water to cool before peeling.
- Peel the eggs and chop them into bite-sized pieces.
- In a bowl, combine the mayonnaise, mustard, white wine vinegar (or lemon juice), salt, and pepper. Stir until smooth.
- Add the chopped eggs to the bowl with the dressing. Gently fold to combine, making sure the eggs are evenly coated.
- Stir in chopped chives, green onions, dill, or parsley for added flavor.
- Garnish with a sprinkle of paprika if desired and serve immediately on bread, crackers, or over lettuce. For best flavor, chill in the fridge for at least 30 minutes before serving.
Notes
Add avocado for extra creaminess.For a spicy version, add hot sauce, cayenne pepper, or finely chopped jalapeños.Use Greek yogurt instead of mayonnaise for a lighter, protein-packed version.For a crunchier texture, add chopped celery or pickles.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 185mg
