Classic Egg Salad
A creamy and flavorful egg salad made with boiled eggs, mayo, mustard, and herbs — perfect for sandwiches or as a light side dish.
Equipment
- Mixing Bowl
- Knife
- Fork or Masher
- Saucepan
Ingredients
Main Ingredients
- 6 large eggs hard-boiled and peeled
- 1/4 cup mayonnaise
- 1 tsp Dijon mustard
- 1 tbsp chopped red onion
- 1 tbsp chopped celery
- 1 tbsp fresh dill chopped
- 1/2 tsp salt or to taste
- 1/4 tsp black pepper freshly ground
- paprika for garnish (optional)
Instructions
- Place eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat, then simmer for 10 minutes.
- Drain hot water and transfer eggs to a bowl of ice water to cool. Peel once cooled.
- Chop the eggs into small pieces and place them in a mixing bowl.
- Add mayonnaise, Dijon mustard, red onion, celery, dill, salt, and black pepper to the bowl.
- Gently mix all ingredients until well combined and creamy.
- Taste and adjust seasoning as needed. Garnish with paprika and extra dill if desired.
- Serve chilled as a salad or use as a filling for sandwiches and wraps.
Notes
For extra texture, add diced pickles or avocado. Serve with whole-grain bread, lettuce wraps, or crackers for a light and satisfying meal.
Nutrition
Calories: 220kcalCarbohydrates: 2gProtein: 9gFat: 19gSaturated Fat: 4gCholesterol: 220mgSodium: 320mgPotassium: 90mgSugar: 1gVitamin A: 300IUVitamin C: 1mgCalcium: 40mgIron: 1.1mg
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