Egg Salad
Description
This classic egg salad is a timeless favorite, perfect for packed lunches, picnics, or a quick dinner. Made with hard-boiled eggs, creamy mayonnaise, and a touch of mustard for tang, it offers a delightful balance of soft texture and savory flavor. The addition of finely chopped celery and onion provides a refreshing crunch that cuts through the richness. Customize it with your favorite herbs or spices for a personal touch. Serve on crisp toast, inside a sandwich, or alongside fresh greens for a satisfying meal. Simple, versatile, and always delicious, this recipe is a kitchen staple.Ingredients
Directions
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Place eggs in a medium saucepan and cover with cold water by about an inch.
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Bring the water to a rolling boil over high heat.
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Once boiling, remove the pan from heat, cover with a lid, and let stand for 10-12 minutes.
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Drain the hot water and transfer the eggs to a bowl of ice water to cool completely, about 5 minutes.
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Peel the eggs, then chop them into bite-sized pieces or mash them with a fork for a creamier texture.
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In a large mixing bowl, combine the chopped eggs, chopped celery, chopped green pepper, minced onion, and pimentos.
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Add mayonnaise, mustard, salt, and pepper to the bowl.
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Gently fold the ingredients together until evenly coated and combined.
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Taste and adjust seasoning with more salt, pepper, or mustard if desired.
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Refrigerate for at least 30 minutes to allow flavors to meld before serving.
Nutrition Facts
Servings 12 servings
- Amount Per Serving
- Calories 50.8kcal
- % Daily Value *
- Total Fat 0.5g1%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 21.9mg1%
- Total Carbohydrate 9.3g4%
- Dietary Fiber 2.8g12%
- Sugars 1.2g
- Protein 3.5g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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