Classic Egg Salad (Creamy Traditional Egg Salad)

DESCRIPTION

Classic Egg Salad is one of the simplest yet most satisfying egg recipes. Creamy mayonnaise, Dijon mustard, crisp celery, and fresh herbs combine with chopped hard-boiled eggs to create a versatile filling that's perfect for sandwiches, wraps, lettuce cups, crackers, or salads.

This timeless recipe is ideal for meal prep and develops even more flavor after chilling.

EQUIPMENT

Medium saucepan

Mixing bowl

Fork or potato masher

Chef's knife

Cutting board

Measuring cups

Measuring spoons

INGREDIENTS

8 hard-boiled eggs, peeled and chopped

⅓ cup mayonnaise

1 tsp Dijon mustard

1 tsp lemon juice

¼ cup finely diced celery

2 tbsps finely diced red onion

1 tbsp chopped fresh chives

½ tsp kosher salt

¼ tsp black pepper

INSTRUCTIONS

1. Place the chopped eggs into a mixing bowl.
2. Add the mayonnaise, Dijon mustard, lemon juice, celery, onion, chives, salt, and pepper.

3. Gently fold until evenly combined.
4. Cover and refrigerate for at least 30 minutes.
5. Serve on toasted bread, croissants, crackers, or lettuce leaves.

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Tiffany

CLASSIC EGG SALAD (Creamy Traditional Egg Salad)

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Classic Egg Salad is one of the simplest yet most satisfying egg recipes. Creamy mayonnaise, Dijon mustard, crisp celery, and fresh herbs combine with chopped hard-boiled eggs to create a versatile filling that's perfect for sandwiches, wraps, lettuce cups, crackers, or salads. This timeless recipe is ideal for meal prep and develops even more flavor after chilling.

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Course: Side Dish, Snack

Cuisine: American

Calories: 286

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• 8 hard-boiled eggs peeled and chopped
• ⅓ cup mayonnaise
• 1 tsp Dijon mustard
• 1 tsp lemon juice
• ¼ cup finely diced celery
• 2 tbsps finely diced red onion
• 1 tbsp chopped fresh chives
• ½ tsp kosher salt
• ¼ tsp black pepper

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Equipment

• Medium Saucepan
• Mixing Bowl
• Fork or potato masher
• Chef’s Knife
• Cutting Board
• Measuring cups
• Measuring Spoons

Method

 

1. Place the chopped eggs into a mixing bowl.
2. Add the mayonnaise, Dijon mustard, lemon juice, celery, onion, chives, salt, and pepper.
3. Gently fold until evenly combined.
4. Cover and refrigerate for at least 30 minutes.
5. Serve on toasted bread, croissants, crackers, or lettuce leaves.

Nutrition

Calories: 286kcalCarbohydrates: 2gProtein: 13gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 10gMonounsaturated Fat: 7gTrans Fat: 0.04gCholesterol: 381mgSodium: 552mgPotassium: 161mgFiber: 0.3gSugar: 2gVitamin A: 595IUVitamin C: 1mgCalcium: 57mgIron: 1mg

Notes

For extra flavor, add paprika, chopped dill pickles, bacon, or fresh dill.
Store refrigerated for up to 3 days.

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RECIPE NOTES

For extra flavor, add paprika, chopped dill pickles, bacon, or fresh dill.

Store refrigerated for up to 3 days.

NUTRITION INFORMATION (Per Serving)

Calories: 285

Protein: 15 g

Carbohydrates: 3 g

Fat: 23 g

Saturated Fat: 5 g

Cholesterol: 390 mg

Sodium: 355 mg

Fiber: 0 g

Sugar: 2 g