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Egg Salad

A creamy classic egg salad made with hard-boiled eggs, mayonnaise, mustard, and crisp vegetables for a simple and satisfying meal.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Egg Salad Base
  • 8 large eggs hard-boiled
  • 1/3 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice fresh
  • 2 tablespoons celery finely diced
  • 2 tablespoons red onion finely diced
Seasoning
  • 1 tablespoon chives chopped
  • 1/4 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Equipment

  • Saucepan
  • mixing spoon
  • Mixing bowl

Method
 

  1. Hard-boil the eggs, cool them in ice water, then peel and chop them.
  2. Combine chopped eggs with mayonnaise, mustard, lemon juice, celery, onion, and chives.
  3. Season with paprika, salt, and black pepper, then gently mix until creamy.
  4. Chill for 15 minutes before serving for best flavor.

Notes

For extra flavor, add a pinch of dill or a spoonful of sweet pickle relish before serving.