Description
A classic, creamy egg salad made with hard-boiled eggs, mayonnaise, Dijon mustard, and fresh herbs, perfect for sandwiches or as a standalone dish. This easy-to-make recipe includes optional crunchy celery and green onions for extra texture and flavor.
Ingredients
Scale
Main Ingredients
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh parsley, chopped
- 1/2 teaspoon paprika
- Salt and pepper to taste
Optional Ingredients
- 1 celery stalk, finely chopped
- 1 tablespoon green onions, finely chopped
Instructions
- Boil the Eggs: Place eggs in a saucepan and cover with water. Bring to a boil over medium-high heat, then reduce heat to low and simmer gently for 9-10 minutes to fully cook the eggs.
- Cool the Eggs: Transfer the cooked eggs to an ice bath for 10 minutes to stop the cooking process and make peeling easier.
- Peel and Chop Eggs: Peel the cooled eggs and chop them into bite-sized pieces for the salad.
- Prepare the Dressing: In a medium bowl, combine mayonnaise, Dijon mustard, chopped fresh parsley, paprika, salt, and pepper. Stir until smooth and well blended.
- Combine Salad Ingredients: Add the chopped eggs to the dressing, along with finely chopped celery and green onions if using. Gently fold everything together to coat evenly without mashing the eggs.
- Adjust Seasoning and Serve: Taste the egg salad and add more salt or pepper if needed. Serve immediately or refrigerate for 1-2 hours for flavors to meld before serving.
Notes
- For best texture, avoid overmixing the chopped eggs to keep pieces intact.
- Use fresh eggs for easier boiling and peeling.
- Refrigerate leftovers in an airtight container and consume within 2 days.
- Try different herbs such as dill or chives for variation.
- Serve on toasted bread, crackers, or lettuce wraps for a delicious meal.