Classic Egg Salad
A creamy and flavorful egg salad with mayo, mustard, and herbs—perfect for sandwiches or as a side dish.
Equipment
- Saucepan
- Mixing Bowl
- Knife
- Spatula
Ingredients
Main Ingredients
- 6 large eggs hard-boiled and peeled
- 1/4 cup mayonnaise
- 1 tsp yellow mustard or Dijon
- 1 tbsp celery finely diced
- 1 tbsp red onion finely diced
- 1 tbsp fresh parsley chopped
- 1/4 tsp salt to taste
- 1/8 tsp black pepper freshly ground
- paprika for garnish, optional
Instructions
- Place eggs in a saucepan, cover with cold water, and bring to a boil. Once boiling, cover and cook 9–10 minutes.
- Drain and transfer eggs to an ice bath. Cool for 5 minutes before peeling.
- Chop eggs into small pieces and transfer to a mixing bowl.
- Add mayonnaise, mustard, celery, onion, parsley, salt, and pepper. Stir until well combined.
- Taste and adjust seasoning. Sprinkle with paprika if desired. Serve chilled.
Notes
Serve in sandwiches, lettuce wraps, or alongside crackers. For extra flavor, add a dash of hot sauce or chopped pickles.
Nutrition
Calories: 180kcalCarbohydrates: 2gProtein: 9gFat: 15gSaturated Fat: 3gCholesterol: 285mgSodium: 270mgPotassium: 110mgSugar: 1gVitamin A: 300IUVitamin C: 1mgCalcium: 40mgIron: 1mg
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