Description
A classic creamy egg salad made with tender hard-boiled eggs, a tangy mustard-mayo dressing, and fresh herbs for a flavorful, protein-packed dish perfect for sandwiches, wraps, or light meals.
Ingredients
- 6 large eggs, hard-boiled and peeled
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon yellow mustard
- 1/4 cup finely chopped celery
- 2 tablespoons finely chopped fresh dill
- 1 tablespoon fresh chives, snipped
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Place peeled hard-boiled eggs in a medium bowl and mash to desired consistency.
- In a small bowl, whisk together mayonnaise, Dijon mustard, yellow mustard, lemon juice, salt, and black pepper until smooth.
- Add chopped celery, dill, and chives to the eggs.
- Pour dressing over the mixture and gently fold until evenly combined.
- Taste and adjust seasoning if needed.
- Cover and refrigerate for at least 15 minutes before serving.
Notes
- Use Greek yogurt or cottage cheese to replace part of the mayonnaise for a lighter version.
- Add mashed avocado for extra creaminess and healthy fats.
- Mix in pickle relish for a tangy twist.
- Serve in lettuce wraps for a low-carb option.
- Ensure eggs are fully cooled before mixing to avoid watery texture.
- Store in an airtight container in the fridge for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250 kcal
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0 g
- Protein: 12 g
- Cholesterol: 280 mg
