Egg Salad
A creamy and tangy egg salad that's perfect for sandwiches, salads, or quick lunches, made with hard-boiled eggs, mayonnaise, and Dijon mustard.
Ingredients
Main Ingredients
- 6 large hard-boiled eggs See notes for perfect hard-boiling.
- 1/4 cup mayonnaise Add up to 1/3 cup for creaminess.
- 1 teaspoon Dijon mustard Adds tang to the egg salad.
- 1 tablespoon green onion, finely chopped Use white and light green parts.
- 1 tablespoon fresh parsley, finely chopped Flat-leaf preferred.
- Salt and freshly ground black pepper To taste.
Instructions
Preparation
- Place eggs in a single layer in a saucepan and cover with cold water by about an inch.
- Bring to a boil over medium-high heat.
- Once boiling, reduce heat to a gentle simmer and cook for 10–12 minutes.
- Transfer eggs to an ice bath for at least 5 minutes to cool.
- Tap and roll each egg to crack the shell, then peel under cool running water.
- Pat eggs dry and chop to your desired size.
Mixing
- In a bowl, combine mayonnaise and Dijon mustard.
- Stir in green onion and parsley.
- Add chopped eggs to the dressing and fold gently.
- Season with salt and pepper to taste. Adjust mayo if preferred.
Serving
- Chill for 15–30 minutes for best flavor meld, or serve immediately.
Notes
This egg salad is versatile; enjoy it on sandwiches, crackers, or over mixed greens. Storage: Refrigerate in an airtight container for 3–4 days. Does not freeze well.