Description
This Easy Egg Salad is a creamy, flavorful dish perfect for sandwiches, wraps, or as a quick meal. Combining hard-boiled eggs with mayonnaise, mustard, and optional seasonings, it’s a classic, customizable favorite.
Ingredients
- 6 large eggs, hard-boiled
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard (or yellow mustard)
- 1 teaspoon apple cider vinegar (optional, for a little tang)
- Salt and pepper, to taste
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
- 1/4 teaspoon paprika (optional, for garnish)
- 1–2 tablespoons finely chopped red onion or celery (optional, for crunch)
Instructions
- Prepare the Eggs: Place the eggs in a saucepan, cover with cold water, and bring to a boil. Once boiling, cover and remove from heat. Let the eggs sit for 10-12 minutes. Transfer to ice water to cool and then peel and chop.
- Make the Egg Salad: In a medium bowl, combine chopped eggs, mayonnaise, Dijon mustard, and apple cider vinegar. Stir until evenly mixed and season with salt and pepper. Add optional ingredients like red onion or celery, and garnish with paprika and parsley.
- Serve: Serve immediately on bread, toast, crackers, or wraps. Enjoy!
Notes
- Avocado Egg Salad: Mash half an avocado into the mixture for a healthier, creamy version.
- Spicy Egg Salad: Add hot sauce or jalapeños for a kick.
- Vegan Option: Use tofu or chickpeas and vegan mayonnaise for a plant-based version.
- Storage: Store leftovers in the fridge for up to 3 days. Add extra mayo if needed when serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch
- Method: Boiling, Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 195mg
