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Egg Salad

This classic egg salad is creamy, flavorful, and simple, made with perfectly hard-boiled eggs, mayonnaise, Dijon mustard, a squeeze of lemon, crunchy celery, and fresh chives. It comes together in about 30 minutes, including cooking the eggs. This easy egg salad recipe is naturally low-carb and gluten-free and makes the best egg salad sandwiches, lettuce wraps, and quick lunches.

By Sefa Tedik Published

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Egg Salad
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Instructions

  1. Place 8 eggs in a single layer in a saucepan, cover with cold water by 1 inch, and bring to a boil over high heat. Turn off the heat, cover, and let sit for 12 minutes.

  2. Transfer the eggs to a bowl of ice water for 10 minutes, then peel and chop them.

  3. In a bowl, stir together 1/3 cup mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon lemon juice, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Add the chopped eggs, 1 diced celery rib, and 1 tablespoon chives and gently fold together.

  4. Sprinkle the egg salad with 1/4 teaspoon paprika and serve on bread, in lettuce cups, or with crackers.

Tips

The ice bath stops the cooking so the yolks stay bright yellow without a green ring, and it makes peeling easier. Eggs that are a week or two old peel more easily than very fresh ones. For a creamier egg salad, mash the yolks into the dressing first, then fold in the chopped whites.

Storage

Store egg salad in an airtight container in the refrigerator for up to 3 days. Don't freeze it.

Serving suggestions

Serve egg salad on toasted bread, croissants, or soft rolls, in lettuce wraps, or with crackers and cucumber slices for a low-carb snack.

  • 30-minute meals
  • Budget-friendly
  • Meal prep
  • Spring

Source: https://panfold.com/recipe/egg-salad

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