Egg Salad

A creamy, fresh egg salad made with simple ingredients, perfect for sandwiches, toast, or a light lunch.

This egg salad is a simple and satisfying dish with a creamy texture, mild seasoning, and fresh flavor. It is ideal for serving on bread, crackers, lettuce leaves, or alongside a green salad. Quick to prepare and easy to adapt, it works well for lunch, picnics, and meal prep.

Ingredients

• 6 large eggs
• 3 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 1 tablespoon finely chopped chives
• 1 tablespoon finely chopped parsley
• 1 teaspoon lemon juice
• Salt, to taste
• Black pepper, to taste
• 1 celery stalk, finely chopped, optional

Instructions

1. Place the eggs in a saucepan and cover with cold water.
2. Bring to a gentle boil, then cook for 9 to 10 minutes.
3. Drain the eggs and transfer them to a bowl of ice water to cool completely.
4. Peel the eggs and chop them into small pieces.
5. In a mixing bowl, combine the mayonnaise, Dijon mustard, lemon juice, chives, parsley, salt, and black pepper.
6. Add the chopped eggs and celery, if using, then gently mix until coated.
7. Taste and adjust the seasoning as needed.
8. Serve immediately or refrigerate for up to 2 days.