Description
This classic Egg Salad recipe is a quick and easy dish perfect for a light lunch or snack. Made with hard-boiled eggs mixed with creamy mayonnaise, Dijon mustard, fresh parsley, and a hint of paprika, it’s flavorful and satisfying. Optional additions like celery and green onions add a delightful crunch and freshness. Ready in just 20 minutes, it can be served on its own, in sandwiches, or atop greens.
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 ensure even cooking.
- Simmer the Eggs: Reduce the heat to low and let the eggs simmer gently for 9-10 minutes to achieve a perfect hard-boiled texture.
- Cool the Eggs: Transfer the eggs to an ice bath to cool completely for about 10 minutes, which also makes peeling easier. Once cooled, peel and chop the eggs.
- Prepare the Dressing: In a medium bowl, combine the mayonnaise, Dijon mustard, chopped fresh parsley, paprika, salt, and pepper. Mix these ingredients until smooth and well incorporated.
- Combine Ingredients: Add the chopped eggs to the dressing, along with the optional celery and green onions if using. Stir gently to coat the eggs evenly without breaking them up too much.
- Season and Serve: Taste and adjust seasoning as needed. You can serve the egg salad immediately or refrigerate it for 1-2 hours to enhance the flavors before serving.
Notes
- For easier peeling, use slightly older eggs.
- Add a squeeze of lemon juice or a dash of vinegar for extra tang.
- Serve on toasted bread, in wraps, or over salad greens.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Customize with your favorite herbs like dill or chives.
