Description
Make a simple, creamy, and flavorful egg salad perfect for sandwiches, wraps, or serving with crackers.
Ingredients
Scale
- 6 large eggs, hard-boiled and peeled
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon yellow mustard
- 1 stalk celery, finely chopped
- 2 tablespoons fresh chives, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Peel the hard-boiled eggs and place them in a medium bowl.
- Coarsely chop the eggs with a fork or knife until you reach your desired texture. Some pieces should remain chunky.
- Add the mayonnaise, Dijon mustard, and yellow mustard to the bowl.
- Mix gently until the ingredients are just combined. Do not overmix, or the salad will become pasty.
- Stir in the chopped celery and chives.
- Season with salt and pepper. Taste and adjust seasoning as needed.
- Cover the bowl and chill in the refrigerator for at least 30 minutes before serving for the best flavor.
Notes
- For a tangier flavor, add 1 teaspoon of white vinegar or pickle relish.
- If you prefer a lower-fat option, substitute half the mayonnaise with plain Greek yogurt or mashed avocado.
- For a Keto version, omit the yellow mustard if it contains added sugar and use dill instead of chives.
- Prep Time: 10 min
- Cook Time: 0 min
- Category: Lunch
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 240
- Sugar: 1
- Sodium: 350
- Fat: 21
- Saturated Fat: 4
- Unsaturated Fat: 17
- Trans Fat: 0
- Carbohydrates: 2
- Fiber: 0
- Protein: 10
- Cholesterol: 210