Egg Salad
A deliciously satisfying classic egg salad recipe combined with creamy dressing, perfect for sandwiches or as a standalone meal.
Ingredients
Main Ingredients
- 6 large hard-boiled eggs Ensure they are fully cooked.
- 1/4 cup mayonnaise Use your preferred type.
- 1 teaspoon Dijon mustard Adds tangy flavor.
- 1 tablespoon lemon juice Freshly squeezed is best.
- 1/4 cup celery, finely chopped For crunchiness.
- 2 tablespoons green onions, thinly sliced Adds freshness.
- to taste Salt and pepper Adjust according to preference.
- Lettuce leaves (optional, for serving) Can be used for serving.
Instructions
Preparation
- Start by peeling the hard-boiled eggs and placing them in a mixing bowl.
- Use a fork to mash the eggs to your preferred consistency, whether chunky or smooth.
- Add the mayonnaise, Dijon mustard, and lemon juice to the eggs. Stir until well combined.
- Gently fold in the chopped celery and sliced green onions.
- Season the mixture with salt and pepper to taste, adjusting as necessary.
- Serve the egg salad on its own, in a sandwich, or over a bed of lettuce.
Notes
Pro Tips: For extra flavor, consider adding a pinch of paprika or cayenne pepper. If you prefer a healthier option, substitute Greek yogurt for half of the mayonnaise. To make mashing easier, ensure the eggs are fully chilled before peeling. Variations include adding fresh herbs, spicy ingredients, or using avocado instead of some mayonnaise.