Traditional Egg Salad
This timeless egg salad recipe blends tender hard-boiled eggs with creamy mayonnaise, sharp mustard, and fresh herbs for a delightful dish perfect for sandwiches or as a side. Ideal for spring and summer gatherings, enjoy this classic and simple dish that has been beloved for generations.
Prep time: 10 minutesCook time: 12 minutesServes: 4
Ingredients
6 large eggs
1/4 cup mayonnaise
1 tbsp Dijon mustard
1/4 cup finely chopped celery
2 tbsp finely chopped fresh chives
Salt and freshly ground black pepper to taste
Lettuce leaves for serving (optional)
Bread or crackers for serving (optional)
Instructions
1. Place eggs in a single layer in a saucepan and cover with cold water by at least an inch.
2. Bring water to a boil over medium heat; once boiling, cover the saucepan and remove from heat. Let eggs stand in hot water for 10-12 minutes.
3. Transfer eggs to a bowl of ice water and let cool for about 10 minutes.
4. Peel the eggs and chop them coarsely.
5. In a medium bowl, mix together mayonnaise and Dijon mustard.
6. Add the chopped eggs, celery, and chives to the bowl; stir gently to combine.
7. Season with salt and pepper to taste.
8. Serve the egg salad on a bed of lettuce leaves or use as a filling for sandwiches or on top of crackers.
Storage
Store the egg salad in an airtight container in the refrigerator for up to 3 days.
Reheating
Egg salad is best enjoyed cold, so reheating is not recommended; however, if used in a sandwich, the bread can be toasted before adding the salad.
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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.
