Description
A classic egg salad recipe made with creamy mayo, crunchy celery, Dijon mustard, and a hint of lemon. Perfect for sandwiches, wraps, or served as a side.
Ingredients
- 6 large eggs, hard-boiled and chopped
- ¼ cup mayonnaise
- 2 tsp Dijon mustard
- 1½ tsp lemon juice (or white wine vinegar)
- ¼ tsp Worcestershire sauce
- ¼ tsp salt
- ⅛ tsp black pepper
- ½ tsp sugar
- ¼ cup celery, finely diced
- 3 tbsp scallions, finely sliced
- 1 tbsp fresh parsley, chopped
Instructions
1. Place eggs in a saucepan and cover with cold water by one inch.
2. Bring to a rolling boil over high heat, then remove from heat and cover for 10 minutes.
3. Drain and cool eggs in cold water. Peel and chop into ¼-inch pieces.
4. In a bowl, mix mayonnaise, mustard, lemon juice, Worcestershire, salt, pepper, and sugar.
5. Add chopped eggs, celery, scallions, and parsley to the dressing.
6. Gently fold until well combined. Taste and adjust seasoning as needed.
7. Refrigerate for 30 minutes for best flavor or serve immediately.
Notes
Best served cold.
Store in airtight container up to 3 days.
Use in sandwiches, wraps, lettuce cups, or as a side.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch, Salad, Sandwiches
- Method: Boiling, Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 214
- Sugar: 1g
- Sodium: 248mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 285mg
