Description
This creamy egg salad is a classic favorite made with perfectly boiled eggs, smooth mayonnaise, a touch of Dijon mustard, fresh lemon juice, and crisp celery. It is quick to prepare, full of flavor, and perfect for sandwiches, wraps, or light lunches.
Ingredients
Scale
- 6 large eggs
- 1/4 cup mayonnaise (about 60 grams)
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh lemon juice
- 2 tablespoons finely chopped celery (about 15 grams)
- 1 tablespoon finely chopped fresh chives
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
Instructions
- Fill a medium saucepan with water and bring it to a gentle boil.
- Carefully lower the 6 eggs into the boiling water and cook for 10 minutes.
- Transfer the eggs immediately to a bowl of cold water and let them cool completely.
- Peel the eggs and chop them into small, even pieces.
- In a mixing bowl, stir together the mayonnaise, Dijon mustard, lemon juice, salt, and black pepper until smooth.
- Gently fold the chopped eggs, celery, and chives into the dressing until evenly coated.
- Taste and adjust seasoning if needed. Chill for 30 minutes before serving for best flavor.
Notes
- Do not overcook the eggs, as this can lead to dry yolks and a rubbery texture.
- Chill the egg salad before serving to allow the flavors to develop.
- For extra creaminess, mash a few of the yolks into the dressing before folding in the chopped eggs.
- Store in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 1g
- Sodium: 320mg
- Fat: 19g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 12g
- Cholesterol: 280mg
Keywords: egg salad, classic egg salad, creamy egg salad, easy egg salad recipe, homemade egg salad