Egg Salad

A comforting and creamy classic egg salad, perfect for sandwiches or served on a bed of lettuce, delivering nostalgia in every bite.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 servings

Course: Lunch, Snack

Cuisine: American

Calories: 210

Ingredients Method Notes

Ingredients

Main Ingredients

6 hard-boiled eggs Ensure they are cooled and peeled.
1/4 cup mayonnaise Add more for a creamier texture.
1 teaspoon mustard Use yellow or Dijon mustard for flavor.
1/4 cup celery, diced For added crunch.
1/4 cup green onion, sliced Can substitute with chives.
to taste Salt and pepper Season to preference.

Method

Preparation

Peel and chop the hard-boiled eggs into small pieces.
In a bowl, combine the chopped eggs with mayonnaise and mustard.
Fold in the diced celery and sliced green onions.
Season with salt and pepper, mix gently until well combined.

Notes

Egg salad can be served on bread, lettuce leaves, or with crackers. For variations, add diced pickles or fresh herbs. Leftovers can be stored in the fridge for up to three days.