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Egg Salad 🥚🥗

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Ingredients

Adjust Servings:

	6 large eggs
	1/4 cup mayonnaise
	1 tablespoon Dijon mustard (optional)
	1 tablespoon lemon juice or vinegar
	Salt and pepper to taste
	1/4 cup finely chopped celery
	1/4 cup finely chopped red onion (optional)
	1 tablespoon fresh parsley or dill (optional)

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Egg Salad 🥚🥗

Name: Egg Salad 🥚🥗
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4 Servings
Cuisine: American
Ingredients: eggs: 6 large; mayonnaise: 1/4 cup; Dijon mustard (optional): 1 tablespoon; lemon juice or vinegar: 1 tablespoon; Salt and pepper to taste; finely chopped celery: 1/4 cup; finely chopped red onion (optional): 1/4 cup; fresh parsley or dill (optional): 1 tablespoon

Quick, creamy, and delicious egg salad

Features:

Cuisine:

American

A creamy and flavorful egg salad made with hard-boiled eggs, mayonnaise, mustard, and crunchy veggies, perfect for a light meal or sandwich filling.

22 minutes
Serves 4
Medium

Ingredients

6 large eggs
1/4 cup mayonnaise
1 tablespoon Dijon mustard (optional)
1 tablespoon lemon juice or vinegar
Salt and pepper to taste
1/4 cup finely chopped celery
1/4 cup finely chopped red onion (optional)
1 tablespoon fresh parsley or dill (optional)

Directions

This easy and delicious egg salad recipe is perfect for a light meal or a tasty sandwich filling. Made with simple ingredients like hard-boiled eggs, creamy mayonnaise, Dijon mustard, and crunchy celery, it’s a perfect blend of flavors and textures. A quick dish to prepare, it can be customized with optional ingredients like red onion and fresh herbs. Whether you’re serving it as a side dish or on a bed of lettuce, this egg salad is a satisfying and nutritious option for any meal. Ready in just 20 minutes, it’s a go-to recipe for busy days.

Here is an approximate nutrition breakdown for a standard egg salad (based on a serving size of 1/4 of the recipe):

Calories	200-250 kcal
Protein	10-12g
Fat	16-20g
Saturated Fat	3-4g
Carbohydrates	2-5g
Fiber	0-1g
Sugars	1-2g
Cholesterol	180-220mg
Sodium	250-300mg

Note: The nutritional information provided is an estimate and may vary based on the specific ingredients used and portion sizes. The values are intended for general informational purposes only and are not intended to replace professional advice or guidance. Please consult a healthcare professional or nutritionist for personalized dietary advice.

Steps

1 Done	Hard Boil the Eggs Place the eggs in a pot and cover them with cold water. Bring to a boil over medium-high heat. Once the water reaches a boil, lower the heat and let the eggs simmer for 9-12 minutes. Remove the eggs from the pot and cool them under cold running water or by placing them in a bowl of ice water.
2 Done	Peel and Chop the Eggs Once the eggs are cool enough to handle, peel the shells and chop the eggs into small pieces.
3 Done	Prepare the Dressing In a large bowl, combine mayonnaise, Dijon mustard, lemon juice (or vinegar), salt, and pepper. Mix well to combine.
4 Done	Assemble the Salad Add the chopped eggs, celery, and red onion (if using) to the dressing. Gently stir to coat the ingredients evenly.
5 Done	Garnish and Serve If you like, garnish the egg salad with fresh parsley or dill. Serve chilled, on a bed of lettuce, as a sandwich filling, or with crackers. Enjoy your egg salad!

Chanthira

I’m Chanthira, and I’m passionate about cooking. With a love for the rich flavors of Thai cuisine, I enjoy sharing recipes that are both traditional and experimental. I hope you find something you love and enjoy cooking from Pungus Kitchen!