Description
This Creamy Egg Salad recipe is a classic favorite that’s perfect for a quick and satisfying meal. Made with simple ingredients and bursting with flavor, this creamy egg salad can be enjoyed in sandwiches, on toast, or atop a bed of lettuce for a light and delicious lunch option.
Ingredients
Scale
Egg Salad:
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- 1 tablespoon finely chopped red onion or green onion
- 1 tablespoon chopped fresh dill or parsley
- Salt and freshly ground black pepper to taste
- Optional: pinch of paprika or celery seed for extra flavor
Instructions
- Boil the Eggs: Place the eggs in a saucepan, cover with cold water, bring to a boil, then let sit for 12 minutes.
- Cool and Chop: Transfer eggs to an ice bath, cool, peel, and chop into small chunks.
- Prepare Salad: In a bowl, mix mayonnaise, Dijon mustard, lemon juice, onion, herbs, salt, and pepper. Fold in chopped eggs until creamy.
- Serve: Enjoy chilled on toast, in sandwiches, lettuce cups, or with crackers.
Notes
- For extra creaminess, add a tablespoon of sour cream or Greek yogurt.
- Chop the eggs finely for a smoother texture or leave chunky for more bite.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Lunch, Salad
- Method: Boiling, Mixing
- Cuisine: American
Nutrition
- Serving Size: about 1/2 cup
- Calories: 180
- Sugar: 1g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 3.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 9g
- Cholesterol: 195mg
