Classic Egg Salad
Prepare a delightful classic dish with this simple recipe for creamy and flavorful egg salad. Boiled eggs are mixed with a medley of ingredients such as mayonnaise, red onion, parsley, celery, Dijon mustard, and lemon juice, creating a refreshing and satisfying texture. This versatile egg salad can be enjoyed as a sandwich filling, topping for crackers, or a side dish for any occasion. The combination of flavors and the creamy consistency make it a popular choice that is sure to please everyone at the table.
— Constant Cookbook
Ingredients
- 6 eggs
- ¼ cup mayonnaise
- 2 tablespoons minced red onion
- 1 tablespoon minced fresh parsley leaves
- ½ stalk celery, chopped fine (about 3 tablespoons)
- 2 teaspoons Dijon mustard
- 2 teaspoons lemon juice
- ¼ teaspoon salt
- Ground black pepper
Instructions
- 1. Place eggs in medium saucepan, cover with 1 inch of water, and bring to boil over high heat. Remove pan from heat, cover, and let sit for 10 minutes. Meanwhile, fill a medium bowl with 1 quart water and 1 tray of ice cubes (or equivalent). Transfer eggs to ice water bath with slotted spoon; let sit 5 minutes, peel and dice medium.
- 2. Mix all ingredients together in medium bowl, including pepper to taste. Serve. (Can be covered and refrigerated overnight.)
Prep Time
PT40M
Yield
2½ cups (enough for 4 sandwiches)
Nutrition
- Calories: 177 kcal
- Carbohydrate Content: 5 g
- Protein Content: 13 g
- Fat Content: 10 g
- Saturated Fat Content: 3 g
- Cholesterol Content: 394 mg
- Sodium Content: 611 mg
- Sugar Content: 3 g
- Serving Size: 1 serving
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