Description
Creamy, zesty egg salad delights with perfectly chopped hard-boiled eggs blended in a tangy mayonnaise mix. Fresh herbs and a hint of mustard elevate this classic sandwich filling, promising a delicious lunch that you’ll savor with each delectable bite.
Ingredients
Scale
Main Ingredients:
- 6 large eggs
- 1/2 cup (120 milliliters) mayonnaise
- 1 tablespoon (15 milliliters) Dijon mustard
Vegetables:
- 1/4 cup (40 grams) celery, finely chopped
- 2 green onions, thinly sliced
Seasonings:
- Salt to taste
- Pepper to taste
Instructions
- Carefully place eggs in a medium saucepan, ensuring they are fully submerged in cold water, then bring to a rolling boil over high heat for 10-12 minutes.
- Immediately transfer eggs to a prepared ice water bath, allowing them to cool completely for 5-7 minutes to halt the cooking process and facilitate easier peeling.
- Peel eggs under gentle running water, carefully removing shells to maintain egg integrity and prevent tearing.
- Finely chop peeled eggs into uniform, bite-sized pieces using a sharp knife, maintaining a slightly chunky texture.
- In a spacious mixing bowl, combine chopped eggs with creamy mayonnaise, tangy Dijon mustard, finely diced crisp celery, and thinly sliced green onions.
- Season the mixture with kosher salt and freshly ground black pepper, gently folding ingredients to ensure even distribution without mashing the eggs.
- Cover the egg salad with plastic wrap and refrigerate for 30-45 minutes, allowing flavors to meld and develop a richer taste profile.
- Serve chilled on toasted whole grain bread, inside lettuce wraps, or as a delightful accompaniment to crunchy pickles and kettle chips.
Notes
- Swap mayo for Greek yogurt or mashed avocado to create a lighter, healthier version of the egg salad.
- Add a sprinkle of smoked paprika or chopped fresh herbs like dill or chives for an extra flavor boost.
- For a low-carb option, serve the egg salad in crisp lettuce cups or cucumber boats instead of bread.
- Ensure eggs are not overcooked by using a timer and immediately transferring to an ice bath to stop the cooking process and maintain a creamy texture.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Lunch, Snacks
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 220
- Sugar: 1g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 370mg