Description
This classic Egg Salad recipe is a quick and simple dish perfect for a light lunch or sandwich filling. Made with hard-boiled eggs, creamy mayonnaise, tangy Dijon mustard, and fresh herbs, it offers a delightful balance of flavors and textures. Optional additions like celery and green onions add a pleasing crunch and extra freshness. Ready in just 20 minutes, it’s an easy and satisfying meal for any time.
Ingredients
Scale
Main Ingredients
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh parsley, chopped
- 1/2 teaspoon paprika
- Salt and pepper to taste
Optional Ingredients
- 1 celery stalk, finely chopped
- 1 tablespoon green onions, finely chopped
Instructions
- Boil the eggs: Place eggs in a saucepan and cover them with water. Bring to a boil over medium-high heat to ensure even cooking.
- Simmer the eggs: Reduce the heat to low and let the eggs simmer gently for 9-10 minutes, allowing them to cook through without cracking.
- Cool the eggs: Transfer the eggs to an ice bath and let them cool for 10 minutes. This stops the cooking process and makes peeling easier.
- Peel and chop: Peel the cooled eggs carefully and chop them into bite-sized pieces for the salad.
- Prepare the dressing: In a medium bowl, combine mayonnaise, Dijon mustard, chopped parsley, paprika, salt, and pepper, mixing until smooth and well incorporated.
- Mix the salad: Add the chopped eggs to the dressing. If using, fold in the finely chopped celery and green onions. Stir gently to coat all ingredients evenly without breaking the eggs.
- Adjust seasoning and serve: Taste the salad and adjust salt and pepper as needed. Serve immediately or cover and refrigerate for 1-2 hours to let the flavors meld for a more chilled salad experience.
Notes
- For perfectly cooked eggs, avoid boiling for more than 10 minutes to prevent a greenish ring around the yolk.
- Use fresh eggs for easier peeling.
- Add a squeeze of lemon juice or a dash of vinegar to the dressing for extra brightness if desired.
- This salad keeps well refrigerated for up to 2 days.
- Serve on toasted bread, as a sandwich filling, or alongside greens for a light meal.
