Egg Salad
A creamy and flavorful egg salad, perfect as a sandwich filling, dip, or served over lettuce for a light meal.
Ingredients
Main Ingredients
- 6 large hard-boiled eggs, peeled and chopped
- 1/4 cup mayonnaise
- 1 tablespoon mustard (yellow or Dijon, your choice)
- to taste Salt
- to taste Pepper
Optional Ingredients
- 1 tablespoon chopped fresh dill or chives For added flavor
- 1 tablespoon celery, finely diced For added crunch
Instructions
Preparation
- Prepare the Eggs: Start by boiling the eggs. Place them in a pot, cover with water, and bring to a boil. Once boiling, turn off the heat, cover, and let sit for 10-12 minutes. Once done, transfer the eggs to an ice bath to cool down before peeling.
- Chop the Eggs: Once completely cooled, peel the eggs and chop them into small pieces.
- Mix the Dressing: In a medium-sized bowl, combine the mayonnaise and mustard. Stir until smooth.
- Combine Ingredients: Add the chopped eggs to the bowl with the mayonnaise mixture. Season with salt and pepper to taste. Mix in the chopped dill or chives and diced celery for that extra crunch if desired.
- Chill (Optional): For the best flavor, consider letting the egg salad chill in the refrigerator for about 30 minutes before serving to let the flavors meld together.
- Serving Suggestions: Serve your egg salad on toasted bread, in lettuce wraps, or simply as a dip with crackers or veggie sticks.
Notes
For perfect hard-boiled eggs, consider using the steaming method. Adjust the amount of mayonnaise for desired creaminess. Experiment with flavored mustards or spices for an exciting twist. Store leftovers in an airtight container in the refrigerator for up to 3 days.