Description
A classic, creamy egg salad made with hard-boiled eggs, mayonnaise, Dijon mustard, celery, and red onion, perfect for sandwiches or lettuce wraps. This quick and easy recipe is flavorful and satisfying, with a fresh crunch from celery and a tangy kick from mustard.
Ingredients
Scale
Egg 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 eggs in a pot and cover with cold water. Bring to a boil over medium heat. Once boiling, cover the pot and remove it from heat, letting the eggs sit for 12 minutes to cook thoroughly.
- Cool and Peel: Transfer eggs to an ice bath to cool completely, then peel off the shells carefully to avoid breaking the eggs.
- Chop the Eggs: Cut the peeled eggs into bite-sized pieces for the salad.
- Combine Ingredients: In a bowl, mix the chopped eggs with mayonnaise, Dijon mustard, finely chopped celery, diced red onion, salt, and pepper until everything is well combined and creamy.
- Chill and Serve: Adjust seasoning to taste. Chill the egg salad in the refrigerator for at least 30 minutes to meld flavors before serving. Serve on toast, in lettuce wraps, or as desired.
Notes
- For easier peeling, use eggs that are a few days old rather than fresh eggs.
- Customize by adding herbs like dill or chives for extra flavor.
- Use Greek yogurt instead of mayonnaise for a lighter, tangier version.
- Ensure eggs are fully cooled before peeling to prevent tearing.
- Chilling improves flavor but the salad can be served immediately if needed.
