Description
This creamy and flavorful egg salad is the perfect balance of texture and taste. Made with simple ingredients like hard-boiled eggs, mayonnaise, mustard, and fresh herbs, it’s a deliciously satisfying dish that can be enjoyed on sandwiches, in wraps, or as a dip. Quick to make and packed with protein, this egg salad is a go-to recipe for a wholesome meal.
Ingredients
Scale
- 6 large eggs (hard-boiled and peeled)
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh chives or green onions (chopped)
- 1 tablespoon fresh parsley (chopped)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon paprika (optional)
- 1 teaspoon lemon juice or white vinegar
- 1/4 cup finely diced celery (optional)
- 1/4 cup finely diced pickles or relish (optional)
Instructions
- Boil the Eggs: Place eggs in a saucepan and cover with water. Bring to a boil, then turn off the heat, cover, and let sit for 10-12 minutes.
- Cool and Peel: Transfer eggs to an ice bath for 5 minutes, then peel under running water.
- Chop the Eggs: Roughly chop the eggs for a chunkier salad or mash them for a smoother texture.
- Mix Ingredients: In a bowl, combine eggs with mayonnaise, mustard, salt, pepper, and lemon juice. Stir well.
- Add Extras: Mix in chives, parsley, celery, or pickles, if using. Adjust seasoning to taste.
- Chill and Serve: Let the salad rest in the fridge for 30 minutes for the best flavor. Serve on toast, in lettuce wraps, or with crackers.
- Prep Time: 10 minutes
- Cook Time: 12 minutes