Description
This BEST Egg Salad is creamy, tangy, and perfectly seasoned — a classic, comforting dish made with hard-boiled eggs, mayo, mustard, and a touch of lemon juice for extra brightness.
Ingredients
- 6 eggs, hard-boiled and peeled
- 1/4 cup mayonnaise
- 1 tsp Dijon mustard (or yellow mustard)
- 1 tsp fresh lemon juice
- Salt and pepper to taste
- 1 tbsp green onions, finely chopped (optional)
- 1 tbsp fresh dill, chopped (optional)
- Pinch of paprika, for garnish (optional)
Instructions
- Boil the Eggs: Place eggs in a pot of cold water, bring to a boil, then simmer for 10–12 minutes. Transfer to an ice bath to cool.
- Peel and Chop: Once cooled, peel eggs and chop into small pieces. Transfer to a mixing bowl.
- Mix Ingredients: Add mayonnaise, mustard, lemon juice, salt, and pepper. Stir until well combined. Add green onions or dill if using.
- Adjust and Chill: Taste and adjust seasoning. Sprinkle with paprika if desired. Chill for 30 minutes before serving for best flavor.
Notes
- Swap some mayo with Greek yogurt or sour cream for a lighter version.
- Add chopped pickles, relish, or celery for crunch and tang.
- Use hot sauce or cayenne for a spicier version.
- Miracle Whip can be used for a sweeter, tangier taste.
- Serve on toast, with crackers, in wraps, or over greens.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 180
- Sugar: 1g
- Sodium: 240mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 9g
- Cholesterol: 190mg
