Description
This classic Egg Salad recipe combines hard-boiled eggs with creamy mayonnaise, tangy Dijon mustard, crisp celery, and sharp red onion to create a delicious and satisfying dish. Perfect for sandwiches, toast, or lettuce wraps, this easy-to-make salad is a versatile option for a quick lunch or light dinner.
Ingredients
Scale
Salad Ingredients
- 6 large hard-boiled eggs
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1/4 cup finely chopped celery
- 1/4 cup diced red onion
- Salt and pepper to taste
Instructions
- Boil the eggs: Place the eggs in a pot and cover them with cold water. Bring the water to a boil over medium heat, then cover the pot, remove it from heat, and let it sit for 12 minutes to cook the eggs through.
- Cool and peel: Transfer the eggs to an ice bath immediately after cooking. Once they are cool to the touch, peel off the shells carefully and chop the eggs into bite-sized pieces.
- Mix the salad: In a medium bowl, combine the chopped eggs with mayonnaise, Dijon mustard, finely chopped celery, diced red onion, salt, and pepper. Stir thoroughly until all ingredients are well incorporated.
- Chill: Adjust the seasoning to your preference and refrigerate the egg salad for at least 30 minutes. This chilling step enhances the flavors and texture.
- Serve: Enjoy the egg salad served on toast, inside sandwiches, or wrapped in crisp lettuce leaves for a fresh and light option.
Notes
- For perfectly cooked eggs, do not skip the ice bath to stop the cooking process and make peeling easier.
- You can customize the recipe by adding fresh herbs like dill or chives for extra flavor.
- Use low-fat mayonnaise if you want a lighter version of the salad.
- Egg salad keeps well refrigerated for up to 3 days in an airtight container.
- Feel free to add a dash of paprika or celery seed for added seasoning.
