Ingredients
Scale
- 6 large hard-boiled eggs
- ½ cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons finely chopped celery
- 2 tablespoons chopped green onions
Optional Add-ins for Extra Flavor
- Chopped pickles for a tangy twist
- Fresh herbs like dill or parsley for a refreshing note
- Avocado for an extra creamy consistency
- For a soft kick, add a little hot sauce.
Instructions
Boil the Eggs: Place eggs in a pot, cover with water, and bring to a boil. Turn off the heat, cover, and let sit for 10–12 minutes. Transfer to an ice bath for easy peeling.
Peel and Chop: Peel the cooled eggs and chop them into small, bite-sized pieces.
Prepare the Dressing: In a bowl, mix mayonnaise, Dijon mustard, lemon juice, salt, and black pepper until smooth.
Combine Ingredients: Gently fold in chopped eggs, celery, and green onions. Mix until well combined but not mushy.
Chill and Serve: Let the egg salad rest in the refrigerator for 20 minutes for the flavors to blend. Serve on toast, in a sandwich, or with crackers.
- Prep Time: 10 min
- Cook Time: 10 min
Nutrition
- Calories: 220
- Fat: 18g
- Carbohydrates: 2g
- Fiber: 0.5g
- Protein: 12g