Description
The best egg salad recipe is a creamy, tangy delight that brings back fond memories of family gatherings. With fresh ingredients and a perfect blend of flavors, this dish is not only satisfying but also incredibly versatile. Serve it on your favorite bread, in lettuce wraps, or enjoy it on its own for a quick and delicious meal. Easy to prepare and customizable, this egg salad will quickly become a staple in your kitchen.
Ingredients
Scale
- 6 large eggs
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1/4 cup celery, finely chopped
- 2 green onions, thinly sliced
- Salt and pepper to taste
Instructions
- 1. Boil the eggs: Place eggs in a saucepan, cover with cold water, and bring to a boil. Once boiling, cover and remove from heat. Let sit for 12 minutes.
- 2. Ice bath: Transfer eggs to an ice bath for at least 5 minutes before peeling.
- 3. Peel the eggs: Gently crack and peel the shells under running water.
- 4. Chop & mix: Dice the peeled eggs into bite-sized pieces and combine with mayonnaise, Dijon mustard, celery, green onions, salt, and pepper in a bowl. Mix gently until combined but still chunky.
- 5. Chill: Cover the egg salad and refrigerate for at least 30 minutes before serving.
- 6. Serve: Enjoy on bread or in lettuce wraps accompanied by crunchy pickles or chips.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup (120g)
- Calories: 290
- Sugar: 1g
- Sodium: 350mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 370mg
Keywords: For a lighter version, substitute mayonnaise with Greek yogurt. Add diced pickles or fresh herbs like dill or chives for extra flavor. Store leftovers in an airtight container in the fridge for up to 3 days.