Description
A simple, creamy, and satisfying classic egg salad made with perfectly cooked eggs, mayonnaise, Dijon mustard, lemon juice, and a bit of crunchy celery and red onion.
Ingredients
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 2 tablespoons finely chopped celery
- 2 tablespoons finely chopped red onion
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Place the eggs in a saucepan and cover them with water.
- Bring the water to a boil, then turn off the heat, cover the pan, and let the eggs sit for 10 to 12 minutes.
- Transfer the eggs to an ice bath and let them cool completely before peeling.
- Chop the cooled and peeled eggs into small pieces and place them in a mixing bowl.
- Add the mayonnaise, Dijon mustard, and lemon juice, then gently mix everything together.
- Fold in the chopped celery and red onion.
- Season with salt and black pepper, then stir until well combined.
- Mix in the chopped parsley, if using.
- Taste and adjust seasoning if needed.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
- Chill the egg salad before serving for the best flavor and texture.
- For extra tang, add chopped pickles or relish.
- For a lighter version, replace part of the mayonnaise with Greek yogurt.
- Add paprika or hot sauce for a spicier variation.
- Store in an airtight container in the refrigerator for up to 3 days.
- Serve cold and stir before serving if needed.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 180
- Sugar: 1g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 285mg
