Description
Experience the comforting flavors of this Best Egg Salad Recipe, where creamy hard-boiled eggs blend perfectly with tangy mayonnaise and crisp celery. This versatile dish is ideal for sandwiches, salads, or enjoyed straight from the bowl. Quick and easy to prepare, it’s a must-have for picnics and lunchboxes, promising to be a family favorite that evokes cherished memories.
Ingredients
Scale
- 6 large hard-boiled eggs
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1/4 cup finely chopped celery
- 2 tablespoons sliced green onions
- Salt and pepper to taste
Instructions
- Boil the eggs: Place eggs in a saucepan, cover with water, bring to a boil over medium heat. Once boiling, cover and remove from heat. Let sit for 12 minutes.
- Cool down: Transfer eggs to an ice bath until fully cooled before peeling.
- Get cracking: Peel the cooled eggs under running water and chop into bite-sized pieces.
- Mix it up: In a bowl, combine chopped eggs with mayonnaise and Dijon mustard. Stir gently to coat.
- Add crunch: Fold in chopped celery and green onions; season with salt and pepper, stirring until well combined.
- Serve: Enjoy egg salad on bread, atop greens, or as a dip with crackers.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1/4 of the egg salad (approximately 130g)
- Calories: 290
- Sugar: 1g
- Sodium: 480mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 14g
- Cholesterol: 370mg