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Ingredients
- 6 large eggs
- ¼ cup mayonnaise (adjust to taste)
- 1 teaspoon yellow mustard (or Dijon for extra flavor)
- 1 tablespoon finely chopped celery (optional)
- 1 tablespoon finely chopped red onion or green onion
- 1 teaspoon lemon juice
- Salt and black pepper, to taste
- Paprika or fresh dill, for garnish
Instructions
- Boil the Eggs
Place the eggs in a saucepan and cover with cold water. Bring to a gentle boil over medium heat, then cover and remove from heat. Let sit for 10–12 minutes. - Cool and Peel
Drain the hot water and place the eggs in a bowl of ice water. Let cool for 5–10 minutes before peeling. - Chop the Eggs
Roughly chop the peeled eggs and place them in a medium mixing bowl. - Mix the Dressing
Add mayonnaise, mustard, lemon juice, celery, and onion. Stir gently until everything is well combined. Season with salt and pepper to taste. - Chill and Serve
Cover and refrigerate for at least 30 minutes before serving — this allows the flavors to blend beautifully. Sprinkle with paprika or fresh dill before serving.
Serving Ideas
- Classic Sandwich: Spoon onto toasted white or whole grain bread with crisp lettuce.
- Light & Fresh: Serve in lettuce cups or on cucumber rounds for a low-carb option.
- Brunch Favorite: Pile onto croissants or serve alongside sliced tomatoes and avocado.
Tips for Perfect Egg Salad
- Don’t overcook your eggs: Overcooked eggs can turn rubbery and gray around the yolk. A gentle 10–12-minute cook is ideal.
- Add crunch: Celery or pickles add texture and brightness.
- Customize it: Add chopped bacon, fresh herbs, or a dash of hot sauce for a fun twist.
- Use good mayo: A high-quality mayonnaise makes all the difference in creaminess and flavor.
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