Description
A comforting and nutritious egg salad recipe that turns simple ingredients into a delicious meal, perfect for lunch or gatherings.
Ingredients
Scale
- 6 large eggs (preferably organic)
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1/4 cup celery (finely chopped)
- 2 tablespoons white onion (minced)
- 2 tablespoons chives (chopped)
- 1–2 teaspoons sea salt
- 1/8 teaspoon black pepper
- Optional: finely diced red onion, fresh dill, and capers for added flavor
Instructions
- Boil the eggs: Place eggs in a pot of cold water and bring to a boil. Turn off the heat and cover for 10-12 minutes.
- Cool the eggs in an ice bath to stop cooking and peel.
- Coarsely dice the boiled eggs, keeping some chunks for texture.
- In a bowl, mix eggs with mayonnaise, Dijon mustard, lemon juice, celery, onion, and chives.
- Gently stir and season with salt and pepper to taste.
- Chill for at least 30 minutes before serving to let flavors meld.
Notes
Experiment with add-ins like avocado, sriracha, or capers for different flavor profiles.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 333
- Sugar: 1g
- Sodium: 500mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 13g
- Cholesterol: 186mg
Keywords: egg salad, lunch, easy recipe, protein-rich, healthy eating