Description
A classic and creamy egg salad made with hard-boiled eggs, mayonnaise, Dijon mustard, and fresh herbs, perfect for sandwiches or as a light snack. This recipe is quick to prepare and customizable with optional celery and green onions for added crunch and flavor.
Ingredients
Scale
Egg Salad Ingredients
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh parsley, chopped
- 1/2 teaspoon paprika
- Salt and pepper to taste
- Optional: 1 celery stalk, finely chopped
- Optional: 1 tablespoon green onions, finely chopped
Instructions
- Boil the eggs: Place the eggs in a saucepan and cover them with water. Bring the water to a boil over medium-high heat.
- Simmer eggs: Reduce the heat to low and let the eggs simmer gently for 9-10 minutes to ensure they are hard-boiled.
- Cool the eggs: Transfer the eggs immediately to an ice bath and let them cool for 10 minutes. Once cooled, peel and chop the eggs into small pieces.
- Prepare the dressing: In a medium bowl, combine the mayonnaise, Dijon mustard, chopped parsley, paprika, salt, and pepper. Stir until the mixture is smooth and well blended.
- Mix the salad: Add the chopped eggs, celery, and green onions (if using) to the dressing. Gently stir to coat all ingredients evenly without mashing the eggs too much.
- Serve or refrigerate: Taste the egg salad and adjust seasoning if needed. Serve immediately or refrigerate for 1-2 hours to enhance flavors before serving.
Notes
- For easier peeling of eggs, using slightly older eggs is recommended.
- Refrigerate any leftovers within 2 hours and consume within 3 days.
- Feel free to add a squeeze of lemon juice for brightness.
- Adjust the amount of mayonnaise for desired creaminess.
- Serve on bread, crackers, or lettuce wraps for variation.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
