Ingredients
Scale
- 6 Large Eggs
- ¼ Cup Mayonnaise
- 1 Tbsp. Dijon mustard
- 1 Tbsp. Fresh lemon juice
- 1 Celery stalk, finely chopped
- 1 Tbsp. Fresh chives, chopped (optional)
- Salt and pepper to taste
- Paprika for garnish (optional)
- Lettuce or bread, for serving
Instructions
- Cook the Eggs: Follow the advice in post for perfectly cooked hard-boiled eggs.
- Peel the eggs: Scoop out the yolk and place in a bowl. Mash with the back of a fork until crumbly.
- Mix the Dressing: Add the the mayonnaise, Dijon mustard, and lemon juice to the eggs. Stir until smooth.
- Chop egg whites: In another bowl, chop the egg whites up to desired size.
- Combine Ingredients: Add the chopped eggs to the bowl with the dressing. Gently fold in the chopped chives. Season with salt and pepper to taste.
- Chill and Serve: Let the egg salad sit in the fridge for at least 30 minutes to let the flavors meld together.
- Garnish and Enjoy: Before serving, sprinkle a touch of paprika on top for a bit of color and extra flavor, if desired. Serve the egg salad on a bed of lettuce, or spread it on your favorite sandwich bread for a classic egg salad sandwich.
