Simple Egg Salad
A quick and easy egg salad combining creamy mayo and tangy Dijon with crunchy celery and red pepper, perfect for sandwiches or a light lunch.
Ingredients
Main Ingredients
- 4 large large eggs
- 2 tablespoons mayonnaise (or Greek yogurt) Substitutes can be used.
- 1 teaspoon Dijon mustard Yellow mustard works in a pinch.
- 1 tablespoon chopped fresh dill (or 1 teaspoon dried) Substitute with chives or parsley if preferred.
- 1/4 cup chopped celery
- 1/4 cup chopped red bell pepper
- to taste Salt and pepper
- Lettuce leaves for serving (optional)
Instructions
Cooking
- Place eggs in a single layer in a pot and cover with cold water by about an inch.
- Bring to a gentle boil, then reduce heat and simmer for 10–12 minutes for firm yolks.
- Remove the pot from heat and transfer eggs to an ice bath for 5–10 minutes to cool completely.
- Tap and peel the eggs, then chop them into small pieces.
Mixing
- In a bowl, stir together mayonnaise and Dijon mustard until smooth.
- Add the chopped eggs, celery, and red bell pepper to the bowl.
- Fold in the chopped dill and mix until everything is evenly coated.
- Taste and season with salt and pepper. Adjust mayo or mustard if needed.
Chilling
- Refrigerate at least 10 minutes to allow the flavors to meld.
Serving
- Serve on lettuce, bread, or crackers. Enjoy right away or keep chilled until serving.
Notes
This egg salad is versatile. Try serving as a sandwich, in lettuce cups, over a salad, or as a party dip. Mayo substitutes include Greek yogurt for fewer calories.