Classic Egg Salad
Ingredients:
6 large eggs
1/4 cup mayonnaise
1 tsp Dijon mustard
1 tbsp fresh lemon juice
1/4 cup celery, finely chopped
1 tbsp fresh chives, finely chopped (optional)
Salt and pepper to taste
Paprika for garnish (optional)
Directions:
Boil the Eggs: Place the eggs in a pot and cover them with water. Bring to a boil, then reduce heat to low and simmer for 10 minutes. Drain and transfer the eggs to an ice bath to cool.
Peel and Chop: Once cooled, peel the eggs and roughly chop them into bite-sized pieces.
Make the Dressing: In a mixing bowl, combine the mayonnaise, Dijon mustard, lemon juice, salt, and pepper. Stir until smooth.
Combine Ingredients: Add the chopped eggs, celery, and chives (if using) into the bowl with the dressing. Gently mix until the eggs are fully coated.
Serve: Serve the egg salad on bread, toast, or with crackers. Garnish with paprika if desired.
Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes
Kcal: 180 kcal per serving | Servings: 4