Ingredients
Egg Salad
- 1/2 cup Mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp Lemon juice
- 8 large Hard boiled eggs (diced)
- 1/4 cup Celery (finely chopped)
- 2 tbsp White onion (minced)
- 2 tbsp Chives (chopped)
- 1/2 tsp Sea salt (to taste)
- 1/8 tsp Black pepper (to taste)
Garnish
- Paprika (optional, for garnish)
Instructions
- Prepare Eggs: If you don’t have hard boiled eggs ready, place eggs in boiling water, cook for about 10-12 minutes, then transfer them to an ice water bath for 10 minutes to cool. Peel and dice the eggs once cooled.
- Make Dressing: In a medium to large bowl, whisk together the mayonnaise, Dijon mustard, and lemon juice until the mixture is smooth and well combined.
- Combine Ingredients: Gently fold the diced eggs, finely chopped celery, minced white onion, and chopped chives into the dressing to evenly coat all ingredients.
- Season: Add sea salt and black pepper to taste, mixing gently to incorporate the seasoning without breaking up the eggs too much.
- Garnish and Serve: Sprinkle paprika and additional chopped chives on top of the egg salad for a pop of color and flavor, if desired. Serve immediately or chill before serving.
Notes
- For best results, use eggs that are a few days old for easier peeling.
- Adjust the consistency of the salad by adding more mayonnaise or lemon juice to taste.
- Try adding a pinch of celery seed or dill for extra flavor variations.
- Serve on toasted bread, in wraps, or on a bed of greens for a healthy option.
- Keep refrigerated and consume within 2-3 days for freshness and safety.
- Prep Time: 10 minutes
- Cook Time: 5 minutes (for boiling eggs)
- Category: Salad
- Method: No-Cook
- Cuisine: American
