Egg Salad
This classic egg salad features hard-boiled eggs, creamy mayo, and a touch of mustard, perfectly seasoned with salt, pepper, and a dash of paprika. It’s simple, creamy, and great as a side dish or sandwich filling.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Boiling
- Cuisine: American
- Diet: Vegetarian
Ingredients
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- 6 large eggs, hard-boiled and peeled
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/4 teaspoon paprika
- Salt and pepper, to taste
- 2 tablespoons green onions, chopped (optional)
- 1/4 cup pickles, finely chopped (optional)
Instructions
- Start by boiling the eggs. Place them in a pot of water, bring to a boil, then reduce the heat and simmer for 9-10 minutes. Once cooked, transfer the eggs to a bowl of ice water to cool.
- Peel the eggs and chop them into small cubes.
- In a mixing bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, paprika, salt, and pepper. Stir until smooth.
- Add the chopped eggs to the dressing mixture and gently fold until well-coated. Stir in chopped green onions or pickles if desired.
- Chill the egg salad in the fridge for 30 minutes before serving for the best flavor.
- Serve the egg salad on a bed of greens, in a sandwich, or as a side dish.
Notes
- For a healthier version, you can use Greek yogurt instead of mayonnaise.
- Try adding a squeeze of lemon juice for a fresh, zesty flavor.
- This egg salad is perfect for meal prepping and can be stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 180 kcal
- Sugar: 2g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 280mg
Find it online: https://yumfoodusa.com/egg-salad/