Classic Egg Salad
Ingredients:
6 large eggs
1/4 cup mayonnaise (adjust for desired creaminess)
1 tsp Dijon mustard (optional, for a bit of tang)
1 tbsp fresh parsley, chopped (optional, for garnish)
1 tbsp white vinegar or lemon juice
1/2 tsp salt (or to taste)
1/4 tsp black pepper
1/4 tsp paprika (optional, for garnish)
1/4 cup celery, finely chopped (optional, for crunch)
2 tbsp red onion, finely chopped (optional, for added flavor)
Instructions:
Boil the Eggs:
Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil over medium-high heat.
Once the water starts to boil, cover the saucepan with a lid, turn off the heat, and let the eggs sit for about 10-12 minutes.
After the time is up, transfer the eggs to a bowl of ice water and let them cool for 5 minutes before peeling.
Prepare the Egg Salad:
Peel the eggs and chop them into small bite-sized pieces.
In a mixing bowl, combine the chopped eggs, mayonnaise, Dijon mustard (if using), vinegar or lemon juice, salt, pepper, and any additional ingredients (celery, onion, or parsley). Stir gently to combine.
Adjust the Consistency:
If you’d like a creamier egg salad, you can add a little more mayonnaise or a splash of milk to achieve the desired consistency.
Serve:
Sprinkle with a pinch of paprika or fresh parsley for garnish. Serve the egg salad on a bed of lettuce, as a sandwich filling, or with crackers.