Delicious Egg Salad
This delicious egg salad is a creamy and flavorful dish that's perfect for sandwiches, crackers, or on its own. Packed with protein, it’s an excellent choice for a quick lunch or snack.
Equipment
- 1 pot
- 1 bowl
- 1 cutting board
Ingredients
- 8 large eggs
- ¼ cup mayonnaise For a healthier version, you can reduce the mayonnaise or substitute Greek yogurt.
- 1 teaspoon mustard Yellow or Dijon.
- ¼ cup celery, finely chopped
- ¼ cup red onion, finely chopped
- to taste salt
- to taste pepper
- 1 tablespoon fresh dill or parsley, chopped Optional.
- for serving bread or crackers Optional.
Instructions
- Place the eggs in a pot and cover them with water, ensuring the water is about an inch above the eggs.
- Bring the water to a boil over medium-high heat. Once boiling, cover the pot, remove it from the heat, and let it sit for 10 minutes.
- Transfer the eggs to an ice bath to stop the cooking process and cool them for about 5 minutes.
- Once cool, peel the eggs and chop them into small pieces in a bowl.
- Add mayonnaise, mustard, chopped celery, and chopped onion to the bowl with the eggs. Mix gently until combined, but still chunky.
- Season the mixture with salt, pepper, and fresh herbs if desired, then mix until well combined.
- Serve the egg salad on bread, in a wrap, or with crackers. Enjoy!
Notes
For a healthier version, you can reduce the mayonnaise or substitute Greek yogurt. You can add additional ingredients like pickles or avocado for extra flavor. This egg salad can be stored in the refrigerator for up to 3 days.