Description
A creamy, flavorful, and classic egg salad made with perfectly boiled eggs, tangy mayo, Dijon mustard, and a touch of herbs. Perfect for sandwiches, wraps, or as a protein-packed snack on crackers or lettuce cups.
Ingredients
- 6 large eggs
- 1/4 cup mayonnaise
- 1 tsp Dijon mustard
- 1 tsp lemon juice
- 1 tbsp finely chopped chives or green onions
- 1 tbsp finely chopped celery (optional for crunch)
- Salt and pepper to taste
- Paprika, for garnish (optional)
Instructions
- Place eggs in a saucepan and cover with cold water by 1 inch. Bring to a boil over medium-high heat.
- Once boiling, remove from heat, cover, and let sit for 10–12 minutes.
- Drain and transfer eggs to an ice bath for 5 minutes to cool. Peel and chop into small pieces.
- In a medium bowl, combine mayonnaise, Dijon mustard, lemon juice, chives, celery, salt, and pepper.
- Add chopped eggs and gently fold until evenly coated.
- Taste and adjust seasoning as needed. Sprinkle with paprika if desired.
- Serve chilled on bread, croissants, crackers, or lettuce wraps.
Notes
- For creamier texture, mash 1 or 2 of the eggs before mixing.
- Add a pinch of curry powder for a flavorful twist.
- Store in an airtight container in the refrigerator for up to 3 days.
- Use Greek yogurt in place of half the mayo for a lighter version.
- Prep Time: 10 mins
- Cook Time: 12 mins
- Category: Salad
- Method: Boiled & Mixed
- Cuisine: American