Description
A classic, creamy egg salad perfect for sandwiches, wraps, or as a light protein-packed snack. This recipe combines perfectly boiled eggs with mayonnaise, Dijon mustard, fresh parsley, and subtle spices for a flavorful and easy-to-make dish.
Ingredients
Scale
Egg Salad Ingredients
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh parsley, chopped
- 1/2 teaspoon paprika
- Salt and pepper to taste
- Optional: 1 celery stalk, finely chopped
- Optional: 1 tablespoon green onions, finely chopped
Instructions
- Boil the eggs: Place the eggs in a saucepan and cover them with water. Bring the water to a boil over medium-high heat.
- Simmer: Once boiling, reduce the heat to low and let the eggs simmer gently for 9-10 minutes to ensure they are hard boiled.
- Cool the eggs: Transfer the simmered eggs to an ice bath and let them cool for 10 minutes. This stops the cooking process and makes peeling easier.
- Prepare the dressing: In a medium bowl, combine the mayonnaise, Dijon mustard, chopped fresh parsley, paprika, salt, and pepper. Mix until smooth and well blended.
- Combine ingredients: Peel and chop the cooled eggs, then add them to the mayonnaise mixture along with the optional finely chopped celery and green onions if using. Stir gently to evenly coat all ingredients.
- Season and serve: Taste the egg salad and adjust the seasoning if needed. Serve immediately, or for best flavor, refrigerate for 1-2 hours before serving.
Notes
- Use fresh eggs for the best taste and texture.
- Adding celery and green onions provides a nice crunch and additional flavor but can be omitted if preferred.
- Refrigerate leftovers within 2 hours and consume within 3 days.
- To peel eggs easily, crack the shells gently and peel under cool running water.
- For a lighter option, substitute mayonnaise with Greek yogurt.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
