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Classic Egg Salad

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A comforting and versatile egg salad recipe infused with fresh flavors, perfect for sandwiches, salads, or as a dip.

Ingredients

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  • 8 pieces hard-boiled eggs, peeled
  • 1/2 rib celery, finely chopped (about 1/3 cup)
  • 1/4 cup mayonnaise
  • 2 Tbsp chives, finely sliced
  • 2 tsp fresh lemon juice
  • 2 tsp whole-grain mustard
  • Kosher salt
  • Freshly ground black pepper
  • Paprika (for serving)
  • Crackers (for serving)

Instructions

  1. Start by placing the hard-boiled eggs in a mixing bowl. If you don’t have hard-boiled eggs ready, simply place eggs in a pot and cover with water. Bring to a boil, then cover and turn off the heat, letting them sit for 12-14 minutes. Cool, peel, and gently chop.
  2. Finely chop the celery and chives. Their fresh, crisp texture will add a delightful crunch to the salad.
  3. In the same mixing bowl with the chopped eggs, add the mayonnaise, fresh lemon juice, and whole-grain mustard. Use a fork to gently mix and mash the ingredients together until you achieve a creamy, satisfying consistency.
  4. Season with Kosher salt and freshly ground black pepper to your liking. Taste and adjust the seasoning if needed—this is your moment to shine!
  5. Gently fold in the chopped celery and chives until everything is well combined. Be careful not to over-mix, as we want to keep some chunks of egg for texture.
  6. Transfer the egg salad into a serving bowl, sprinkle with paprika for a dash of color and flavor, and serve alongside your favorite crackers.

Notes

This egg salad can be served on crackers, in lettuce wraps, or as a dip for veggies. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://lunarecipez.com/egg-salad-2/

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