Description
Classic egg salad is a simple, delicious filling perfect for sandwiches, especially for picnics and gatherings.
Ingredients
Scale
- 6 hard-boiled eggs, peeled and chopped
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1/4 cup finely chopped celery
- 2 tablespoons finely chopped red onion
- 1 tablespoon fresh dill, chopped (optional)
- Salt and black pepper to taste
Instructions
- In a medium bowl, combine the chopped hard-boiled eggs, mayonnaise, and Dijon mustard.
- Gently stir to combine, making sure the eggs are coated but not overly mashed.
- Fold in the chopped celery and red onion. Add dill if using.
- Season with salt and pepper to your liking.
- Mix until all ingredients are well combined.
- Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
- Serve on your favorite bread or croissants for sandwiches.
Notes
- For a creamier texture, you can mash some of the egg yolk with the mayonnaise before adding the whites and vegetables.
- Adjust the amount of mayonnaise to reach your desired consistency.
- This egg salad keeps well in the refrigerator for 2-3 days.
- Consider adding a pinch of paprika or a dash of hot sauce for a little extra kick.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Sandwich Filling
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 200
- Sugar: 1g
- Sodium: 250mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 370mg