Description
This classic egg salad recipe is creamy, flavorful, and easy to make. Perfect for sandwiches or as a snack, it’s a delightful dish that everyone will love.
Ingredients
Scale
- 6 large eggs
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped fresh chives
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Lettuce leaves (for serving, optional)
- Bread or crackers (for serving, optional)
Instructions
- Place eggs in a pot and cover them with cold water. Bring to a boil over medium-high heat.
- Once boiling, cover the pot, remove it from heat, and let it sit for 12 minutes.
- After 12 minutes, drain the hot water and transfer the eggs to an ice bath to cool for 5 minutes.
- Peel the eggs and chop them into small pieces.
- In a bowl, combine the chopped eggs, mayonnaise, Dijon mustard, chives, lemon juice, salt, and pepper. Mix until well combined.
- Serve on lettuce leaves, or use as a filling for sandwiches or spread on crackers.
Notes
- For a spicier kick, add a dash of hot sauce or cayenne pepper.
- You can add diced celery or pickles for extra crunch.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Keywords: egg salad recipe, classic egg salad, easy egg salad, creamy egg salad, egg salad sandwich