Description
A classic, creamy egg salad recipe made with perfectly boiled eggs, mayonnaise, Dijon mustard, fresh lemon juice, and crunchy vegetables. This versatile salad is quick to prepare, packed with flavor, and perfect for sandwiches, wraps, or enjoying on its own.
Ingredients
Eggs
- 6 large eggs
Dressing
- 1/4 cup mayonnaise
- 2 teaspoons Dijon mustard
- 1 ½ teaspoons lemon juice
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
Mix-ins
- 1/4 cup chopped dill pickles
- 1 rib celery, diced
- 2 scallions, sliced
- 1 tablespoon chopped parsley
Instructions
- Boil the Eggs: Place the eggs in a medium pot and cover with water by about an inch. Bring the water to a boil, then cover the pot and turn off the heat. Let the eggs cook in the residual heat for 12 minutes. After cooking, transfer the eggs to an ice bath and chill for 10 minutes to stop the cooking process and make peeling easier.
- Prepare the Eggs: Peel the cooled eggs and cut each one in half lengthwise. Carefully scoop out the yolks into a small bowl. Finely chop the egg whites into small pieces.
- Make the Dressing: To the bowl of egg yolks, add the mayonnaise, Dijon mustard, lemon juice, black pepper, and salt. Mash everything together with a fork until smooth and well combined, creating a creamy dressing base.
- Combine Ingredients: Gently fold the chopped egg whites, dill pickles, diced celery, sliced scallions, and chopped parsley into the yolk dressing. Mix until evenly distributed and enjoy your fresh egg salad.
Notes
- For easier peeling, ensure eggs are cooled completely in the ice bath before peeling.
- Adjust the seasoning to taste, adding more salt, pepper, or lemon juice if desired.
- Add a pinch of paprika or cayenne pepper for a slight kick.
- Serve chilled for best flavor and texture.
- This egg salad keeps well refrigerated for up to 3 days.
