Description

Egg Salad is a creamy, protein-packed classic made with chopped hard-boiled eggs, mayonnaise, and seasonings. It’s perfect for sandwiches, wraps, or served over greens for a quick and satisfying meal.

Ingredients

6 large eggs
1/4 cup mayonnaise
1 tsp Dijon mustard (or yellow mustard)
1/4 cup celery, finely diced
2 tbsp red onion or green onion, finely chopped
1 tbsp fresh dill or parsley, chopped (optional)
Salt, to taste
Black pepper, to taste
1 tsp lemon juice or vinegar (optional)
Optional add-ins: paprika, chopped pickles, or capers

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Instructions

Place eggs in a saucepan in a single layer and cover with cold water.
Bring to a boil over medium-high heat. Once boiling, turn off heat, cover, and let sit for 10–12 minutes.
Drain and place eggs in an ice bath or cold water until completely cool.
Peel eggs and chop into bite-sized pieces.
In a mixing bowl, combine chopped eggs, mayonnaise, and mustard. Mix until creamy.
Add celery, onion, and herbs if using. Mix gently.
Season with salt, pepper, and lemon juice or vinegar if desired. Stir to combine.
Taste and adjust seasoning. Serve immediately or refrigerate for later.

Notes

For easier peeling, cool eggs in an ice bath after boiling.Use Greek yogurt or mashed avocado for a lighter version.Customize with herbs, spices, or crunchy add-ins like pickles.Great for meal prep and easy lunches.

Nutrition

Serving Size: 1/2 cup
Calories: 200
Sugar: 1g
Sodium: 280mg
Fat: 16g
Saturated Fat: 3g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 2g
Fiber: 0g
Protein: 10g
Cholesterol: 190mg