Description
This Egg Salad recipe is a classic, creamy dish that’s perfect for a quick and satisfying lunch. Made with hard-boiled eggs, mayonnaise, and a few simple seasonings, it’s versatile and delicious.
Ingredients
Scale
Ingredients:
- 6 large eggs, hard-boiled and peeled
- ¼ cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- 1 tablespoon finely chopped red onion
- 1 tablespoon chopped fresh chives or parsley
- Salt and black pepper to taste
- Optional paprika or lettuce for serving
Instructions
- Chop the hard-boiled eggs: Place the eggs in a medium bowl.
- Add ingredients: Mix in mayonnaise, Dijon mustard, lemon juice, red onion, and herbs.
- Combine: Stir gently until creamy and well mixed. Season with salt and pepper.
- Chill: Refrigerate for at least 15 minutes before serving. Enjoy on toast, in sandwiches, or over greens.
Notes
- You can substitute Greek yogurt for some or all of the mayo for a lighter version.
- Add chopped pickles or celery for extra crunch.
- Prep Time: 10 minutes
- Cook Time: 10 minutes (for boiling eggs)
- Category: Lunch
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: about ½ cup
- Calories: 200
- Sugar: 1g
- Sodium: 220mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 190mg
