Egg Salad
Craving something creamy and delicious? This Egg Salad is the ultimate comfort food! Packed with flavor and protein, it’s an easy weeknight dinner that never disappoints. Perfect for sandwiches or crackers, you’ll want to make this tonight!
Equipment
- Chef's Knife
- Wooden Spoon
- Large Pot
Ingredients
- 1/2 cup mayonnaise or less to taste
- 1 rib celery finely chopped
- 3 tablespoons minced onion
- 2 tablespoons minced fresh parsley
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 12 hard-boiled eggs coarsely chopped
- Salt and freshly ground black pepper to taste
- Bread or crackers or lettuce leaves for serving
Instructions
- In a large bowl, add mayonnaise, celery, onion, parsley, mustard, and lemon juice. Stir to combine.
- Gently fold in the hard-boiled eggs. Season to taste with additional salt and pepper (I like ½ teaspoon salt and ¼ teaspoon of pepper).
- Serve on bread, toast, lettuce, or with crackers.
Notes
- Mayonnaise: I like ½ c. mayonnaise in this recipe, you can certainly use less.
- Parsley: Or substitute minced dill, tarragon, or chives.
- Mustard: You can use a different mustard such as yellow mustard, or even ground mustard.
- Hard-boiled eggs: I love this egg cooker for making hard-boiled eggs.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.