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Egg Salad

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A creamy and flavorful egg salad, perfect for sandwiches or refreshments, combining fresh herbs and vegetables for a delightful taste experience.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 servings
Course: Lunch, Snack
Cuisine: American
Calories: 300
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 6 large large eggs Hard-boiled
  • 1/4 cup mayonnaise Creamy base
  • 1 teaspoon Dijon mustard Adds tang
  • 1 tablespoon chopped fresh dill Herb for flavor
  • Salt and pepper to taste To season
Vegetable Additions
  • 1/4 cup chopped celery Adds crunch
  • 1/4 cup chopped onion For flavor
For Serving
  • Bread for serving Can be served on toasted bread, lettuce wrap, or alone

Method
 

Preparation
  1. Hard boil the eggs by placing them in a pot and covering them with water. Bring to a boil, then cover and remove from heat. Let sit for 12 minutes.
  2. Cool the eggs under cold running water, peel, and chop them.
  3. In a large bowl, combine the chopped eggs, mayonnaise, Dijon mustard, dill, celery, onion, salt, and pepper. Mix until well combined.
Serving
  1. Serve your egg salad on bread, in a lettuce wrap, or on its own.

Nutrition

Serving: 1gCalories: 300kcalCarbohydrates: 15gProtein: 12gFat: 22gSaturated Fat: 4gSodium: 500mgFiber: 1gSugar: 1g

Notes

For best results, use fresh eggs and ensure they are boiled correctly. Store leftovers in an airtight container; best enjoyed within 3-5 days. Consider adding other ingredients like pickles or radishes for variation.
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