Description
Make a quick, creamy, and flavorful classic egg salad perfect for sandwiches, wraps, or serving with crackers. This recipe focuses on achieving the ideal texture and essential seasoning.
Ingredients
Scale
- 6 large eggs, hard-boiled and peeled
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon yellow mustard
- 1 stalk celery, finely chopped
- 2 tablespoons fresh chives, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Peel the hard-boiled eggs and place them in a medium bowl.
- Coarsely chop the eggs with a fork or knife until you reach your desired texture. Some prefer small chunks, others prefer finer pieces.
- Add the mayonnaise, Dijon mustard, and yellow mustard to the chopped eggs.
- Stir gently until the mixture is just combined and creamy. Do not overmix.
- Fold in the finely chopped celery and fresh chives.
- Season with salt and pepper. Taste and adjust seasoning as needed.
- Chill the egg salad for at least 30 minutes before serving for the best flavor.
Notes
- For a tangier flavor, add 1/2 teaspoon of white vinegar or lemon juice to the dressing mixture.
- If you prefer a Keto version, substitute the mayonnaise with mashed avocado or plain Greek yogurt, keeping the mustard and seasonings the same.
- To make this a dill egg salad, add 1 teaspoon of dried dill or 1 tablespoon of fresh dill during the final mixing step.
- Prep Time: 10 min
- Cook Time: 0 min
- Category: Lunch
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 250
- Sugar: 1
- Sodium: 350
- Fat: 22
- Saturated Fat: 5
- Unsaturated Fat: 17
- Trans Fat: 0
- Carbohydrates: 2
- Fiber: 0
- Protein: 11
- Cholesterol: 210