Egg salad
Egg salad is creamy and flavorful.It combines hard-boiled eggs and mayonnaise.Additionally, simple seasonings enhance the taste.The recipe is quick and easy to prepare.Moreover, it works well in sandwiches and wraps.Therefore, it remains a classic favorite for all ages.
Ingredients
- 8 large eggs
- ⅓ cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon finely chopped celery
- 1 tablespoon finely chopped red onion
- 1 teaspoon lemon juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon chopped fresh parsley
Instructions
- Place eggs in a saucepan and cover with water. Bring to a boil, then cook until hard-boiled.
- Transfer eggs to an ice bath. Allow them to cool completely before peeling.
- Roughly chop the eggs and place them in a mixing bowl.
- Combine mayonnaise, Dijon mustard, lemon juice, salt, and black pepper in a separate bowl.
- Add celery, onion, and parsley to the eggs. Pour the dressing over the mixture and stir gently.
- Refrigerate for at least 15 minutes before serving for the best flavor.
Notes
- Use an egg slicer for uniform pieces.
- Do not overmix the salad.
- Chill before serving for improved taste.
- Add chopped pickles for tanginess.
- Use Greek yogurt for a lighter version.
- Season gradually and taste as you go.
- Serve on toasted bread for extra crunch.
- Garnish with fresh herbs before serving.