Classic Egg Salad Recipe
Need a fast and easy lunch? This classic egg salad recipe is creamy, crunchy and takes just a few minutes to make.
Servings 4
Equipment
- Large mixing bowl
- Small mixing bowl
- Chef’s knife
- Cutting board
Ingredients
- 8 large eggs hard-boiled and peeled
- 0.5 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 stalk celery finely diced
- 0.25 tsp kosher salt or to taste
- 0.25 tsp black pepper freshly ground
- 0.25 tsp paprika for garnish
Instructions
- Boil eggs for 9-10 minutes, cool in an ice bath and peel. Roughly chop.
- Whisk together the mayonnaise, Dijon mustard, kosher salt and black pepper in a small mixing bowl.
- Place chopped eggs and diced celery in a large mixing bowl.
- Pour dressing over the eggs and gently mix together.
- Sprinkle the top with paprika and chill in the refrigerator for at least 30 minutes.