Description
A creamy and classic homemade egg salad made with perfectly boiled eggs, mayonnaise, mustard, and fresh crunchy additions. Perfect for sandwiches, wraps, or light lunches.
Ingredients
Scale
- 8 large eggs
- 1/3 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1/4 cup celery, finely chopped
- 2 tablespoons green onion, finely sliced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika, optional for garnish
Instructions
- Place eggs in a medium saucepan and cover with cold water.
- Bring water to a gentle boil over medium heat.
- Once boiling, cover the pot, remove from heat, and let sit for 10 to 12 minutes.
- Transfer eggs to an ice bath and let cool completely.
- Peel the eggs and chop into small pieces.
- Place chopped eggs in a mixing bowl.
- Add mayonnaise, Dijon mustard, celery, green onion, salt, and black pepper.
- Stir gently until well combined.
- Taste and adjust seasoning if needed.
- Sprinkle with paprika if desired and serve chilled or at room temperature.
Notes
- Do not overcook the eggs to prevent a greenish yolk.
- Chill for 30 minutes before serving for best flavor.
- Store in an airtight container in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 320mg
- Fat: 21g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 13g
- Cholesterol: 375mg
Keywords: egg salad, classic egg salad recipe, easy egg salad sandwich, homemade egg salad, creamy egg salad