Description
A creamy, flavorful, and comforting egg salad perfect for sandwiches, toasts, or a light lunch. This easy recipe blends chopped hard-boiled eggs with mayo, mustard, and herbs for a nostalgic and satisfying bite.
Ingredients
- Large Eggs: 6, hard-boiled and peeled
- Mayonnaise: 1/4 cup
- Dijon Mustard: 1 tablespoon
- Red Onion: 2 tablespoons, finely chopped
- Celery: 1/4 cup, finely chopped
- Fresh Dill: 1 tablespoon, chopped
- Salt: 1/2 teaspoon
- Black Pepper: 1/4 teaspoon
- Paprika (optional): A sprinkle
Instructions
- Preheat Your Equipment: Fill a saucepan with water and bring it to a boil over medium heat.
- Combine Ingredients: Gently add eggs and boil for 10 minutes, then transfer to an ice bath for 5 minutes.
- Prepare Your Cooking Vessel: Peel the eggs and chop them into small pieces.
- Assemble the Dish: In a bowl, combine chopped eggs, mayo, mustard, red onion, celery, and dill.
- Cook to Perfection: Mix gently with a spatula until everything is well combined but still chunky.
- Finishing Touches: Season with salt and pepper, and sprinkle paprika if using.
- Serve and Enjoy: Chill for 30 minutes, then serve on toast, lettuce wraps, or crackers.
Notes
- Use slightly older eggs for easier peeling.
- Don’t overmix to maintain a nice texture.
- Letting it chill enhances the flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 1g
- Sodium: 370mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 190mg