Classic Egg Salad
A simple, quick, and versatile egg salad recipe made with hard-boiled eggs, mayonnaise, Dijon mustard, and fresh vegetables, perfect for a brunch or as a sandwich filling.
Ingredients
Main Ingredients
- 6 hard-boiled eggs, chopped For tips on perfectly cooked yolks.
- 1/4 cup mayonnaise Substitute plain Greek yogurt for a lighter option.
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice Bottled will work, but fresh brightens the salad.
- 1/4 cup celery, finely chopped For crunch.
- 1/4 cup red onion, finely chopped Soak briefly in cold water if you want milder onion.
- to taste Salt and pepper
- Lettuce leaves for serving Boston, butter, or romaine work well.
Instructions
Preparation
- Place the chopped hard-boiled eggs in a medium mixing bowl.
- Add the mayonnaise, Dijon mustard, and lemon juice. Stir gently until the yolks and dressing are evenly combined, stopping when the mixture looks creamy but still slightly chunky.
- Fold in the finely chopped celery and red onion until they’re evenly distributed.
- Season with salt and freshly ground black pepper, tasting and adjusting the seasoning.
- Spoon the egg salad onto lettuce leaves for appetizers or use it as a sandwich filling. Serve immediately or chill briefly for a firmer texture.
Notes
Refrigerate egg salad in an airtight container within two hours of making it. Use within 3-4 days. Freezing is not recommended due to texture changes.