Egg Salad

A creamy and classic egg salad made with hard-boiled eggs, mayonnaise, mustard, and herbs, perfect for sandwiches or wraps.

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Prep Time 15

Cook Time 10

Total Time 25

Servings: 4 servings

Course: Salad, Sandwich Filling

Cuisine: American

Calories: 210

Ingredients Equipment Method Nutrition Notes

Ingredients

Salad Ingredients

6 large eggs hard-boiled
1/4 cup mayonnaise
1 tbsp Dijon mustard
1 tbsp fresh parsley chopped
1 tbsp green onions finely chopped
1/4 tsp salt to taste
1/4 tsp black pepper freshly ground
1 tsp lemon juice optional

Equipment

Saucepan
Mixing bowl

Method

Place eggs in a saucepan and cover with water. Bring to a boil, then simmer 10 minutes.
Drain and cool eggs under cold running water. Peel once cooled.
Chop the boiled eggs into small pieces and transfer to a mixing bowl.
Add mayonnaise, mustard, parsley, green onions, salt, pepper, and lemon juice if using.
Mix until combined, adjusting seasoning as needed.
Serve immediately as a salad, in sandwiches, or wraps.

Nutrition

Calories: 210kcalCarbohydrates: 1gProtein: 12gFat: 17gSaturated Fat: 4gCholesterol: 375mgSodium: 320mgPotassium: 120mgSugar: 1gVitamin A: 500IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

For extra texture, add diced celery or pickles to the mix.