Introduction
Egg salad is a simple, classic dish loved for its creamy texture and comforting flavor. It is perfect for sandwiches, wraps, crackers, or enjoyed on its own. This recipe is easy to prepare, budget-friendly, and ideal for quick meals or picnics.
Ingredients
8 large eggs
1/3 cup mayonnaise
1 teaspoon Dijon mustard
1 tablespoon lemon juice or white vinegar
1/4 cup finely chopped onion
1 tablespoon finely chopped celery
Salt to taste
Black pepper to taste
Optional additions: chopped parsley, chives, or paprika
Preparation
Place the eggs in a saucepan and cover them with cold water.
Bring the water to a boil over medium heat.
Once boiling, reduce the heat and simmer for 9 to 10 minutes.
Remove the eggs and place them in cold water to cool completely.
Method
Peel the cooled eggs and chop them into small pieces.
Transfer the chopped eggs to a mixing bowl.
Add mayonnaise, mustard, and lemon juice.
Mix gently until the eggs are well coated but still chunky.
Add onion, celery, salt, and black pepper.
Stir lightly to combine all ingredients evenly.
Taste and adjust seasoning if needed.
Serving Suggestions
Serve egg salad on toasted bread, in sandwiches, or inside wraps.
It can also be served with lettuce leaves, crackers, or as a side dish.
Storage
Store egg salad in an airtight container in the refrigerator.
Consume within 2 to 3 days for best freshness and flavor.
Nutrition Information
Egg salad is a good source of protein from eggs.
It provides healthy fats and essential vitamins like vitamin D and B12.
For a lighter version, mayonnaise can be replaced with yogurt.
Conclusion
Egg salad is a timeless recipe that combines simplicity and flavor. With minimal ingredients and easy steps, it is a reliable choice for quick meals and family favorites.