Classic Egg Salad Recipe: Simple, Creamy, and Delicious
Egg Salad is a timeless classic that never goes out of style.
Ingredients
- 6 large eggs, hard-boiled and peeled
- 1/4 cup mayonnaise
- 1 tsp Dijon mustard
- 1/2 tsp white vinegar
- 1/2 tsp salt, or to taste
- 1/4 tsp black pepper, or to taste
- 1/4 cup finely chopped celery
- 2 tbsp finely chopped red onion
- 1 tbsp fresh parsley, finely chopped (optional)
- Paprika for garnish (optional)
Instructions
- Hard-Boil the Eggs: Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil, then reduce the heat to a simmer. Cook for 9-12 minutes. Once done, transfer the eggs to an ice bath to cool completely. This will make them easier to peel.
- Peel and Chop: Once the eggs are cool, peel them and chop them into small pieces. You can use an egg slicer or a knife for this step.
- Prepare the Dressing: In a bowl, combine the mayonnaise, Dijon mustard, white vinegar, salt, and black pepper. Mix until the dressing is smooth and well blended.
- Combine with Eggs: Add the chopped eggs to the dressing and gently fold them together until the eggs are evenly coated.
- Add Veggies: Stir in the finely chopped celery, red onion, and fresh parsley if you're using it. These add a delightful crunch and flavor to the salad.
- Chill: Cover the Egg Salad and refrigerate it for at least 30 minutes. Chilling allows the flavors to meld and makes the salad even more delicious.
- Serve: When ready to serve, garnish with a sprinkle of paprika for a pop of color and flavor. You can enjoy Egg Salad on a sandwich, in a wrap, on crackers, or as a salad topping.
Nutrition
Serving: 1cupCalories: 80kcalCarbohydrates: 1gProtein: 3gFat: 7gSaturated Fat: 1.5gCholesterol: 95mgSodium: 160mg
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