Egg Salad Recipe
A classic and easy-to-make Egg Salad recipe that is perfect for a quick and satisfying lunch. Creamy and flavorful, this protein-packed salad can be enjoyed on its own, in a sandwich, or with your favorite crackers.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Boiling
- Cuisine: American
- Diet: Vegetarian
Ingredients
Units
Scale
Egg Salad Ingredients:
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon finely chopped red onion
- 1 tablespoon chopped fresh chives or parsley
- 1 teaspoon lemon juice
- Salt and pepper to taste
- Optional paprika for garnish
Instructions
- Cook Eggs: Place the eggs in a saucepan, cover with cold water, bring to a boil, then let sit for 10–12 minutes. Cool in an ice bath, peel, and chop.
- Prepare Dressing: In a bowl, mix mayonnaise, Dijon mustard, red onion, chives, lemon juice, salt, and pepper.
- Combine: Gently fold in chopped eggs. Chill for 15 minutes.
- Serve: Enjoy on bread, in a wrap, or with crackers.
Notes
- Adjust mayo and mustard to taste.
- For creamier texture, mash some eggs.
- Keeps well for up to 3 days in the fridge.
Nutrition
- Serving Size: 1/2 cup
- Calories: 180
- Sugar: 1g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 9g
- Cholesterol: 190mg
Find it online: https://easy-tapas-recipes.com/egg-salad-recipe-2/
