Description
A classic egg salad recipe that’s easy to prepare and perfect for sandwiches or salads.
Ingredients
Scale
- 6 hard-boiled eggs
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon finely chopped onion
- 1/4 cup celery, finely chopped
- Salt and pepper to taste
- Lettuce leaves for serving
Instructions
- Peel and chop the eggs.
- Combine the chopped eggs, mayonnaise, Dijon mustard, chopped onion, and celery in a mixing bowl.
- Season with salt and pepper to taste.
- Mix until well combined, being careful to keep some egg pieces intact.
- Serve on lettuce leaves or in sandwiches.
Notes
Store in the fridge for up to 3 days. Freezing is not recommended.
Nutrition
- Serving Size: 1 serving
- Calories: 475
- Sugar: 2g
- Sodium: 600mg
- Fat: 38g
- Saturated Fat: 6g
- Unsaturated Fat: 30g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 32g
- Cholesterol: 375mg
