Description
Egg salad is a timeless dish that evokes nostalgia and brings people together. This recipe features creamy, rich yolks combined with crunchy celery and zesty mayo, all served on fluffy bread or crackers. Perfect for summer barbecues or quick lunches, this delightful egg salad is sure to impress. Enjoy the harmony of flavors and textures in every bite!
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.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup (120g)
- Calories: 290
- Sugar: 1g
- Sodium: 550mg
- Fat: 23g
- Saturated Fat: 4g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 14g
- Cholesterol: 370mg