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Classic Egg Salad

Created by: Howcan Team

Ingredients

6 hard-boiled eggs, chopped
1/4 cup mayonnaise
1 teaspoon Dijon mustard
1/4 cup finely chopped celery
2 tablespoons finely chopped red onion
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika
4 slices of bread or lettuce leaves for serving

Instructions

In a medium bowl, combine 6 hard-boiled eggs, 1/4 cup mayonnaise, 1 teaspoon Dijon mustard, 1/4 cup finely chopped celery, 2 tablespoons finely chopped red onion, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
Mix well until all ingredients are evenly combined.
Sprinkle 1/4 teaspoon paprika on top and gently fold it into the egg mixture.
Refrigerate the egg salad for at least 30 minutes to allow the flavors to meld.
Serve the egg salad on bread as a sandwich or on lettuce leaves as a salad. Enjoy!

Egg salad has a rich history dating back to the early 1800s, with its origins in Europe. This classic dish gained popularity in the United States during the mid-20th century and has since become a beloved staple in many households. Chefs and home cooks alike have put their own spin on this simple yet delicious recipe, incorporating various ingredients such as mayonnaise, mustard, herbs, and spices. The best egg salad can be found in delis and diners across the country, with notable versions in New York City and the Midwest. The key to a perfect egg salad lies in using fresh, high-quality eggs and striking the right balance of flavors. Some alternative methods for making this dish include adding avocado for creaminess or using Greek yogurt as a healthier alternative to mayonnaise.

20 min

4 servings

250 calories

Instructions

In a medium bowl, combine 6 hard-boiled eggs, 1/4 cup mayonnaise, 1 teaspoon Dijon mustard, 1/4 cup finely chopped celery, 2 tablespoons finely chopped red onion, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
Mix well until all ingredients are evenly combined.
Sprinkle 1/4 teaspoon paprika on top and gently fold it into the egg mixture.
Refrigerate the egg salad for at least 30 minutes to allow the flavors to meld.
Serve the egg salad on bread as a sandwich or on lettuce leaves as a salad. Enjoy!