Description
Whip up this classic egg salad for a super satisfying lunch. It is creamy, bright, and full of flavor, making the perfect egg salad sandwich filling for quick meals or picnics.
Ingredients
Scale
- 6 large eggs, hard-boiled
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1/4 cup celery, finely chopped
- 2 tablespoons fresh chives, chopped
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Peel the hard-boiled eggs and place them in a medium bowl.
- Use a fork or potato masher to coarsely mash the eggs. You want some texture remaining, not a smooth paste.
- Add the mayonnaise, Dijon mustard, chopped celery, chives, lemon juice, salt, and pepper to the bowl.
- Gently fold all the ingredients together until just combined. Do not overmix, or the salad will become watery.
- Taste the egg salad and adjust seasoning if needed. You might want more salt or pepper.
- Cover the bowl and chill the egg salad in the refrigerator for at least 30 minutes before serving. This allows the flavors to blend.
- Serve this creamy egg salad on toasted bread for a classic egg salad sandwich or with crackers.
Notes
- For a zesty egg salad dressing, add a dash of hot sauce or a pinch of smoked paprika.
- If you are meal prepping, keep the celery separate until just before serving to maintain maximum crispness.
- This recipe works well for a high protein lunch option when served in lettuce wraps instead of bread.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Lunch
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 1
- Sodium: 300
- Fat: 22
- Saturated Fat: 5
- Unsaturated Fat: 17
- Trans Fat: 0
- Carbohydrates: 2
- Fiber: 0
- Protein: 10
- Cholesterol: 200