Description
A classic and creamy egg salad recipe perfect for sandwiches, featuring chopped boiled eggs combined with mayonnaise, mustard, celery, and green onions. This easy-to-make dish is chilled to meld the flavors and is ideal for a satisfying lunch or light dinner.
Ingredients
Scale
Main Ingredients
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon mustard
- 1/4 cup chopped celery
- 1/4 cup chopped green onions
- Salt and pepper to taste
Instructions
- Boil the eggs: Place the eggs in a pot and cover them with cold water. Bring to a boil and cook for 10 minutes to ensure they are hard-boiled.
- Cool and peel the eggs: Remove the eggs from hot water and place them in cold water to stop cooking. Once cool, peel the shells off the eggs.
- Chop the eggs: Cut the peeled eggs into small, bite-sized pieces for easy mixing and a good texture in the salad.
- Combine ingredients: In a mixing bowl, add the chopped eggs, mayonnaise, mustard, chopped celery, and green onions.
- Mix well and season: Stir the ingredients until fully blended. Add salt and pepper to taste, adjusting seasoning as preferred.
- Chill the egg salad: Cover the bowl and refrigerate the egg salad for 30 minutes to let flavors meld and to serve it cold.
- Serve: Spoon the chilled egg salad onto bread or into sandwiches and enjoy.
Notes
- For extra flavor, add a pinch of paprika or dill.
- Use Greek yogurt instead of mayonnaise for a healthier twist.
- Serve on whole grain bread for added fiber.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For a softer texture, mash some of the eggs while chopping.
