This egg salad recipe captures a delightful balance of creamy texture and tangy flavor. The combination of rich mayonnaise and zesty Dijon mustard elevates the humble boiled egg to new heights, while the fresh celery adds a pleasant crunch. The hint of lemon juice brightens the dish, making it irresistibly refreshing. Whether spread on a sandwich or served atop crisp greens, this egg salad is a perfect blend of simplicity and flavor, making it a versatile and crowd-pleasing option for any occasion. The best part? It’s ready in under 30 minutes, yet tastes like a labor of love!
Ingredients:
- 6 large eggs
- ΒΌ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 2 tablespoons finely chopped celery
- 1 tablespoon chopped green onion (optional)
- 1 teaspoon fresh dill or parsley, chopped (optional)
- Salt and black pepper, to taste
- Paprika (optional, for garnish)
- Bread, crackers, or lettuce for serving
Instructions:
- Boil the Eggs: Place the eggs in a single layer in a medium-sized saucepan. Fill the pan with water until the eggs are fully submerged by about an inch of water. Bring the water to a rolling boil over medium-high heat. Once boiling, turn off the heat and cover the saucepan with a lid. Let the eggs sit in the hot water for 10-12 minutes.
- Cool the Eggs: After the eggs have cooked, carefully transfer them to a bowl of ice water to stop the cooking process. Let them cool for at least 5 minutes. Once cooled, peel the eggs under running water to make the process easier.
- Chop the Eggs: Pat the eggs dry with a paper towel and place them on a cutting board. Use a sharp knife to roughly chop the eggs into bite-sized pieces, ensuring they remain chunky for texture.
- Prepare the Dressing: In a large mixing bowl, combine mayonnaise, Dijon mustard, lemon juice, and a pinch of salt and pepper. Whisk the ingredients together until smooth and creamy. Taste the dressing and adjust the seasonings if necessary.
- Assemble the Salad: Gently fold the chopped eggs into the dressing, being careful not to mash them. Add the finely chopped celery and green onion, along with fresh herbs like dill or parsley for extra flavor if desired. Stir to combine.
- Chill and Serve: Cover the egg salad and refrigerate it for at least 30 minutes before serving to allow the flavors to meld. You can garnish the top with a sprinkle of paprika for added color.
- Enjoy: Serve the egg salad on slices of your favorite bread, in a sandwich, on crackers, or spooned over crisp lettuce leaves for a lighter option.
