Creamy egg salad is a classic, versatile dish that can be enjoyed as a quick lunch, a hearty snack, or a delicious sandwich filling. The richness of hard-boiled eggs is perfectly complemented by a tangy and creamy dressing, enhanced with a touch of mustard, a hint of sweetness, and a bit of crunch from celery or onions. This recipe is simple to prepare, yet it’s packed with flavor and offers a comforting, homey feel that makes it an all-time favorite. Serve it on toasted bread, with crackers, or over crisp lettuce for a light yet satisfying meal.
Ingredients:
- 6 large eggs, hard-boiled, peeled, and diced
- 1/3 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon yellow mustard (optional, for a bit more tang)
- 1 teaspoon white vinegar or lemon juice
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 2 tablespoons finely diced celery
- 1 tablespoon finely diced red onion or green onion
- 1 tablespoon chopped fresh dill or parsley (optional, for garnish)
Instructions:
- Prepare the Eggs: Place the diced hard-boiled eggs in a medium-sized mixing bowl.
- Make the Dressing: In a small bowl, whisk together mayonnaise, Dijon mustard, vinegar (or lemon juice), salt, and pepper until smooth and creamy.
- Combine: Pour the dressing over the eggs. Add the celery and red onion. Gently mix until all ingredients are evenly coated, being careful not to mash the eggs too much.
- Chill and Serve: Cover the egg salad and refrigerate for at least 20 minutes to let the flavors meld. Before serving, sprinkle with fresh dill or parsley for added flavor and color.
- Serve: Enjoy as a sandwich filling, with crackers, or over a bed of greens.
Tips:
- For a healthier version, use Greek yogurt or a combination of yogurt and mayonnaise.
- Add a pinch of paprika for a smoky flavor twist.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
