Description
A classic and creamy egg salad recipe perfect for sandwiches or as a light meal. Made with hard-boiled eggs, mayonnaise, Dijon mustard, lemon juice, and fresh herbs, this salad offers a delicious balance of flavors and textures.
Ingredients
Units
Scale
Eggs
- 6 large eggs
Dressing
- 1/4 cup mayonnaise
- 2 teaspoons Dijon mustard
- 1 1/2 teaspoons lemon juice
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
Mix-ins
- 1/4 cup chopped dill pickles
- 1 rib celery, diced
- 2 scallions, sliced
- 1 tablespoon chopped parsley
Instructions
- Boil the eggs: Place the eggs in a medium pot and cover with water by about an inch. Bring the water to a boil, then cover the pot and turn off the heat. Let the eggs cook in the hot water for 12 minutes.
- Cool the eggs: Transfer the eggs to an ice bath and let them cool for 10 minutes. This helps stop the cooking process and makes peeling easier.
- Prepare the eggs: Peel the eggs and cut them in half lengthwise. Scoop the yolks into a small bowl and finely chop the egg whites.
- Make the dressing: To the bowl of egg yolks, add the mayonnaise, Dijon mustard, lemon juice, black pepper, and salt. Mash everything together with a fork until smooth and creamy.
- Combine ingredients: Fold the chopped egg whites, dill pickles, celery, scallions, and parsley gently into the yolk mixture until well mixed.
- Serve: Enjoy immediately as a sandwich filling, on crackers, or as a side salad.
Notes
- For extra tang, add a splash of pickle juice to the dressing.
- Use fresh herbs like dill or chives for added flavor.
- Egg salad can be stored in an airtight container in the refrigerator for up to 3 days.
- Adjust the amount of mayonnaise to suit your preferred creaminess.
