Description
A classic creamy egg salad made with perfectly cooked eggs, mayonnaise, Dijon mustard, fresh herbs, and crunchy vegetables. This simple, protein-packed recipe is tangy, fresh, and perfect for sandwiches, lettuce cups, or light meals.
Ingredients
8 large eggs
1/3 cup mayonnaise
1 teaspoon Dijon mustard
1 teaspoon fresh lemon juice
1/4 cup celery, finely chopped
2 tablespoons red onion, finely minced
1 tablespoon fresh chives, chopped
1/4 teaspoon paprika
Salt, to taste
Black pepper, to taste
Instructions
- Place the eggs in a single layer in a saucepan and cover with cold water by about 1 inch.
- Bring to a rolling boil over medium-high heat. Once boiling, cover the pot, remove from heat, and let sit for 10–12 minutes.
- Transfer the eggs to an ice bath and cool for at least 5 minutes. Peel and chop into small bite-sized pieces.
- In a medium bowl, whisk together mayonnaise, Dijon mustard, lemon juice, paprika, salt, and black pepper until smooth.
- Gently fold in the chopped eggs, celery, red onion, and chives until evenly coated.
- Taste and adjust seasoning as needed. Chill for at least 30 minutes before serving for best flavor.
- Serve on toasted bread, in lettuce cups, or over mixed greens.
Notes
Chilling the egg salad enhances the flavor and texture.
For extra creaminess, substitute part of the mayonnaise with mashed avocado.
Add chopped pickles or a splash of pickle juice for extra tang.
Store in an airtight container in the refrigerator for up to 3 days.
Do not leave at room temperature for more than 2 hours.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210 kcal
- Sugar: 1 g
- Sodium: 320 mg
- Fat: 16 g
- Saturated Fat: 4 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 13 g
- Cholesterol: 375 mg
