Description
This creamy egg salad is a classic, made with hard-boiled eggs, mayonnaise, mustard, celery, and a touch of lemon juice. Perfect for sandwiches or served with crackers.
Ingredients
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon yellow mustard
- 1 teaspoon lemon juice
- 1/4 cup finely chopped celery
- 1 tablespoon finely chopped red onion (optional)
- Salt, to taste
- Freshly ground black pepper, to taste
- Chopped fresh chives or parsley, for garnish (optional)
Instructions
- Place the eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat.
- Once boiling, cover the pot, turn off the heat, and let sit for 10-12 minutes.
- Drain and transfer eggs to a bowl of ice water to cool for 5 minutes. Peel the eggs once cooled.
- Chop the peeled eggs and place them in a mixing bowl.
- Add mayonnaise, mustard, lemon juice, celery, and red onion (if using) to the bowl.
- Mix gently to combine. Season with salt and pepper to taste.
- Garnish with chopped chives or parsley, if desired. Serve on bread, lettuce wraps, or with crackers.
Notes
- Use eggs that are a few days old for easier peeling.
- You can mash the eggs more or less depending on your preferred texture.
- Adjust seasoning and ingredients like mustard or celery to your taste.
- Prep Time: 10 mins
- Cook Time: 12 mins
- Category: Lunch
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 220
- Sugar: 1g
- Sodium: 290mg
- Fat: 18g
- Saturated Fat: 3.5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 11g
- Cholesterol: 285mg
