Description
Discover the ultimate creamy, classic egg salad recipe from Sara and Liam at Child Recipe. This recipe delivers a flavorful, perfectly textured dish great for sandwiches, wraps, or snacking. Follow our simple steps to create a culinary connection in your kitchen.
Ingredients
Scale
- 6 large eggs, hard-boiled
- 1/2 cup mayonnaise (or preferred binder)
- 1 tablespoon Dijon mustard
- 1 teaspoon yellow mustard (optional, for tang)
- 1/4 cup finely chopped celery
- 2 tablespoons chopped fresh dill (optional)
- 1 teaspoon fresh lemon juice
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Peel the hard-boiled eggs. Place the eggs on a cutting board.
- Roughly chop the peeled eggs into medium-sized pieces. You want some texture remaining.
- Transfer the chopped eggs to a medium mixing bowl.
- Add mayonnaise, Dijon mustard, yellow mustard (if using), chopped celery, fresh dill (if using), and lemon juice to the bowl.
- Gently fold all ingredients together using a spatula. Mix until just combined; avoid overmixing to maintain texture.
- Season generously with salt and freshly ground black pepper. Taste and adjust seasonings as needed.
- Serve immediately or chill for at least 30 minutes to allow flavors to meld.
Notes
- For a keto variation, use avocado mayo or Greek yogurt instead of traditional mayonnaise.
- Add a pinch of paprika or a dash of hot sauce for a subtle kick.
- If you like a smoother texture, mash about half of the eggs with a fork before mixing.
- For meal prep, store the egg salad in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 12 minutes (for boiling eggs)
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1/4 recipe
- Calories: Estimate 250-300
- Sugar: Low
- Sodium: Moderate (Adjustable)
- Fat: High
- Saturated Fat: Moderate
- Unsaturated Fat: High
- Trans Fat: 0g
- Carbohydrates: Low
- Fiber: Low
- Protein: High
- Cholesterol: High