Description
A classic and easy-to-make Simple Egg Salad recipe featuring hard-boiled eggs mixed with creamy mayo, tangy Dijon mustard, fresh parsley, smoked paprika, and crunchy celery and red onion. Perfect as a sandwich filling, in wraps, or served in lettuce cups for a quick and satisfying meal.
Ingredients
Scale
Egg Salad
- 6 eggs
- 1/2 cup mayonnaise
- 1 teaspoon lemon juice
- 1 teaspoon Dijon mustard
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- 1 stick celery, chopped small
- 1-2 tablespoons finely chopped red onion
Instructions
- Hard Boil the Eggs: Place 6 eggs in a pot and cover with water. Bring to a boil and cook for 10 minutes. Drain and rinse under cool water, then let them sit in cold water in the pan for 5-10 minutes until fully cooled.
- Prepare the Dressing: In a medium bowl, combine 1/2 cup mayonnaise, 1 teaspoon lemon juice, 1 teaspoon Dijon mustard, 1 tablespoon chopped fresh parsley, 1/2 teaspoon smoked paprika, 1/4 teaspoon garlic powder, and salt and pepper to taste. Stir until the mixture is fully combined.
- Chop and Mix the Eggs: Peel the cooled eggs and chop them to your desired size. Add the chopped eggs, 1 stick chopped celery, and 1-2 tablespoons finely chopped red onion to the bowl with the dressing. Toss gently to combine all ingredients evenly.
- Adjust and Serve: Taste the egg salad and adjust seasoning as needed by adding more salt and pepper if desired. Serve the egg salad immediately or chill it in the refrigerator to let the flavors meld before serving. Enjoy in sandwiches, wraps, or lettuce cups.
Notes
- Hard boiling eggs for exactly 10 minutes ensures a firm yolk without overcooking.
- Chilling the egg salad before serving enhances the flavor, but it can be eaten right away.
- Feel free to customize by adding herbs like dill or chives for extra freshness.
- To make it lighter, substitute mayonnaise with Greek yogurt or a mixture of both.
- Use smoked paprika sparingly if you prefer less smoky flavor.
- For a crunchier texture, keep the celery finely chopped.
