Classic Egg Salad

• 6 large eggs
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 teaspoon white vinegar
• Salt to taste
• Freshly ground black pepper to taste
• 2 tablespoons finely chopped celery (optional)
• Paprika for garnish (optional)

Steps

1. 1 Place eggs in a small pot and cover with cold water. Bring to a boil, then cover, remove from heat, and let sit for 12 minutes.
2. 2 Transfer eggs to an ice bath until cool enough to handle. Peel and chop finely.
3. 3 In a bowl, combine mayonnaise, Dijon mustard, and vinegar.
4. 4 Add chopped eggs and celery (if using) to the bowl and gently mix until well combined.
5. 5 Season with salt and pepper to taste.
6. 6 Transfer to serving dish, sprinkle with paprika if desired, and serve chilled.

Nutrition

Tips

• For the easiest peeling, use older eggs – they have a slightly looser shell.
• If you prefer a chunkier salad, chop the eggs into larger pieces.
• Substitute Greek yogurt for mayonnaise for a lighter option.
• Add a pinch of cayenne pepper for a subtle kick.
• This egg salad keeps well in the fridge for up to 3 days.

Storage

Store in an airtight container in the fridge for up to 3 days. Not suitable for freezing.

Serving Suggestions

• Serve on toasted whole-grain bread for a classic egg salad sandwich.
• Pair with fresh fruit and a handful of nuts for a balanced lunch.
• Use as a filling for stuffed avocados.
• Enjoy with crispy veggie sticks for a healthy snack.

FAQ