Description
This classic egg salad recipe is creamy, flavorful, and incredibly versatile. Perfect for sandwiches, wraps, or as a standalone dish, it’s a quick and easy protein-packed meal. Customize with your favorite add-ins for extra crunch and flavor.
Ingredients
6 large eggs
1/4 cup mayonnaise
1 teaspoon Dijon mustard
1 tablespoon fresh parsley, chopped
1/2 teaspoon paprika
Salt and pepper to taste
Optional: 1 celery stalk, finely chopped
Optional: 1 tablespoon green onions, finely chopped
Instructions
- Place eggs in a saucepan and cover with water. Bring to a boil over medium-high heat.
- Reduce heat to low and simmer for 9-10 minutes.
- Transfer eggs to an ice bath to cool for 10 minutes. Peel and chop eggs.
- In a medium bowl, mix mayonnaise, Dijon mustard, parsley, paprika, salt, and pepper until smooth.
- Add chopped eggs, celery, and green onions (if using). Stir gently to coat evenly.
- Adjust seasoning if needed. Serve immediately or refrigerate for 1-2 hours before serving.
Notes
Refrigerate for up to 3 days in an airtight container.
Avoid freezing to maintain texture.
Add hot sauce or relish for variations in flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad, Appetizer
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 3-4 servings
- Calories: 200 kcal
