Egg Salad
Egg salad is a timeless delight that brings together creamy hard-boiled eggs, crunchy celery, and zesty mustard for a satisfying meal. Whether enjoyed on toast, in lettuce wraps, or straight from the bowl, this versatile dish is perfect for any occasion—from picnics to brunches or even quick snacks at home. With minimal ingredients and simple steps, you can whip up this comforting classic in no time.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: Serves approximately 4
- Category: Salad
- Method: Boiling
- Cuisine: American
Ingredients
Scale
- 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 in a pot covered with cold water. Bring to a boil over medium heat, cover, remove from heat, and let sit for 12 minutes. Transfer to an ice bath.
- Once cool, peel the eggs and chop them into bite-sized pieces.
- In a bowl, mix chopped eggs with mayonnaise, mustard, celery, red onion, salt, and pepper until well combined.
- Adjust seasoning as necessary and chill in the refrigerator for at least 30 minutes before serving.
- Serve on toast or in lettuce wraps.
Nutrition
- Serving Size: 1/2 cup (120g)
- Calories: 320
- Sugar: 1g
- Sodium: 540mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 14g
- Cholesterol: 370mg
Find it online: https://homechefrecipes.com/egg-salad/