Description
Classic egg salad blends creamy, zesty flavors into a perfect sandwich filling for quick lunch cravings. Crisp celery, tangy mustard, and perfectly boiled eggs create a delightful midday meal sure to satisfy hungry diners.
Ingredients
Scale
Main Protein:
- 6 large eggs (hard-boiled, peeled, and chopped)
Binding Ingredients:
- ¼ cup (60 milliliters) mayonnaise
- 1 teaspoon (5 milliliters) Dijon mustard
- 1 teaspoon (5 milliliters) lemon juice
Vegetable and Seasoning Ingredients:
- ¼ cup (40 grams) celery (finely chopped)
- 1 tablespoon (15 grams) red onion (finely chopped)
- 1 tablespoon (3 grams) fresh parsley or dill (chopped)
- ¼ teaspoon (1.5 grams) salt
- ¼ teaspoon (0.5 grams) black pepper
- Paprika (for garnish)
Instructions
- Immerse eggs in a pot of simmering water, allowing them to cook thoroughly for 10-12 minutes, ensuring a perfectly firm yolk throughout.
- Immediately transfer the cooked eggs into an ice bath, which rapidly halts the cooking process and prevents overcooking, creating a smooth texture.
- Carefully peel the cooled eggs, removing the shells completely and chopping them into precise, uniform small pieces.
- In a spacious mixing bowl, whisk together creamy mayonnaise, tangy Dijon mustard, a hint of zesty lemon juice, and season with salt and freshly ground black pepper until the mixture becomes silky and well-integrated.
- Gently fold the chopped eggs into the prepared dressing, ensuring each morsel is elegantly coated with the creamy mixture.
- Incorporate crisp, finely diced celery and subtle red onion, adding a delightful crunch and aromatic depth to the salad.
- Sprinkle fresh, finely chopped parsley or dill throughout the mixture, introducing a vibrant herbal note that elevates the overall flavor profile.
- Optional: Dust the surface with a light sprinkle of paprika for a touch of color and subtle warmth.
- For optimal flavor development, refrigerate the egg salad for 20-30 minutes, allowing the ingredients to harmonize and intensify.
- Serve as a versatile filling for sandwiches, a robust wrap component, or as a refreshing topping on a crisp bed of lettuce.
Notes
- Prevent Overcooked Eggs by setting a timer and immediately transferring eggs to an ice bath to stop the cooking process, ensuring a creamy, soft yolk.
- Customize Texture by adjusting chopping size – smaller pieces create a smoother spread, while larger chunks provide more bite and rustic feel.
- Boost Nutrition by swapping mayo with Greek yogurt or mashed avocado for a healthier, protein-packed alternative that adds extra creaminess.
- Make Ahead Friendly by storing egg salad in an airtight container in the refrigerator for up to 3-4 days, allowing flavors to develop and intensify.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Lunch, Snacks
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 220
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0 g
- Protein: 11 g
- Cholesterol: 370 mg