Description
A classic and creamy egg salad recipe perfect for sandwiches, wraps, or as a standalone snack. Made with hard-boiled eggs mixed with mayonnaise, Dijon mustard, fresh parsley, and a hint of paprika, this easy-to-make dish is ready in just 20 minutes and serves three people.
Ingredients
Scale
Egg Salad Ingredients
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh parsley, chopped
- 1/2 teaspoon paprika
- Salt and pepper to taste
- Optional: 1 celery stalk, finely chopped
- Optional: 1 tablespoon green onions, finely chopped
Instructions
- Boil the Eggs: Place the eggs in a saucepan and cover them with water. Bring the water to a boil over medium-high heat to start the cooking process.
- Simmer the Eggs: Once boiling, reduce the heat to low and let the eggs simmer gently for 9-10 minutes to ensure they’re fully hard-boiled.
- Cool and Peel: Transfer the eggs to an ice bath and let them cool for about 10 minutes. This makes peeling easier. Once cooled, peel the eggs and chop them into small pieces.
- Mix the Dressing: In a medium bowl, combine mayonnaise, Dijon mustard, chopped parsley, paprika, salt, and pepper. Stir until the mixture is smooth and well blended.
- Combine Ingredients: Add the chopped eggs, celery, and green onions (if using) into the bowl with the dressing. Stir gently to evenly coat all the ingredients without mashing the eggs.
- Season and Serve: Taste the egg salad and adjust the seasoning with additional salt and pepper if necessary. Serve immediately, or refrigerate for 1-2 hours for the flavors to meld together before serving.
Notes
- For easier peeling, use slightly older eggs rather than fresh ones.
- Chilling the eggs in an ice bath stops the cooking process and makes peeling simpler.
- Feel free to add a bit of lemon juice or pickle relish for extra zing.
- This egg salad can be stored in an airtight container in the refrigerator for up to 3 days.
- Serve on whole grain bread, in lettuce wraps, or with crackers for a delicious meal or snack.
