Classic Egg Salad

Discover the timeless delight of classic egg salad, a creamy and savory dish perfect for sandwiches or on its own. With simple ingredients and a quick preparation time, this egg salad is a staple for picnics and lunches. Perfectly seasoned and easy to make, it fits a variety of dietary needs.

Prep time: 10 minutes
Cook time: 12 minutes
Serves: 4

Ingredients

6 large eggs

1/4 cup mayonnaise

1 tablespoon Dijon mustard

1 tablespoon fresh lemon juice

1/4 cup diced celery

1/4 cup chopped green onions

Salt and pepper to taste

Instructions

1. Place eggs in a single layer in a saucepan and cover with water. Bring to a boil over medium-high heat.

2. Once boiling, remove from heat, cover, and let sit for 12 minutes.

3. Drain the eggs and run them under cold water until cool enough to handle.

4. Peel the eggs and chop them coarsely.

5. In a bowl, mix mayonnaise, mustard, lemon juice, celery, and green onions.

6. Fold in the chopped eggs and season with salt and pepper.

7. Chill in the refrigerator for at least 30 minutes before serving.

Storage

Store in an airtight container in the refrigerator for up to 3 days.

Reheating

Egg salad is best served cold and does not require reheating.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.