Classic Egg Salad
A creamy and versatile egg salad recipe that evokes fond memories of summer picnics.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 2-3 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Scale
- 4 hard-boiled eggs
- 2 tablespoons mayonnaise
- 1 teaspoon mustard
- Salt and pepper to taste
- 1 tablespoon chopped fresh dill or chives (optional)
Instructions
- Peel the hard-boiled eggs.
- Chop the eggs into bite-sized pieces.
- Combine the chopped eggs with mayonnaise, mustard, salt, and pepper.
- Mix everything together until the eggs are well coated.
- Add chopped fresh dill or chives if desired.
- Serve on slices of bread, in a wrap, or on a lettuce bed.
Notes
Egg salad can be stored in an airtight container in the fridge for up to 3 days. Stir before serving. Experiment with herbs and spices for variety!
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 1g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 11g
- Cholesterol: 370mg
Find it online: https://doughgirlbylea.com/egg-salad/