Description
A classic egg salad recipe that is perfect for sandwiches or served on crackers.
Ingredients
Scale
- 6 large eggs
- 1/2 cup mayonnaise
- 1 tbsp Dijon mustard
- 1/4 cup chopped celery
- 2 green onions, thinly sliced
- 1/2 tsp paprika
- Salt and pepper to taste
Instructions
- Boil the eggs in cold water; bring to a boil, then cover and remove from heat. Let sit for 12 minutes.
- Transfer eggs to an ice bath for 5 minutes before peeling under running water.
- Mash the peeled eggs in a mixing bowl until your desired consistency is reached.
- Stir in mayonnaise, mustard, celery, green onions, salt, pepper, and paprika until well combined.
- Taste and adjust seasoning as needed.
- Chill for at least 30 minutes before serving on bread or crackers.
Notes
- For a creamier texture, you can add more mayonnaise.
- This egg salad can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Salads
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 370mg