Ingredients for Easy Egg Salad
- 6 large eggs
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt and 1/4 teaspoon black pepper
- 1/4 cup finely chopped celery
- 1/4 cup chopped red onion
- 1/4 cup chopped tomato
- 2 tablespoons sweet pickle relish
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How to Make Easy Egg Salad
- Hard-boil 6 large eggs for 10 minutes. Immediately transfer to an ice bath to stop the cooking process.
- Once cool enough to handle, peel the eggs and roughly chop them.
- In a medium bowl, mash the eggs with a fork until desired consistency is reached (chunky or smooth).
- Add 1/4 cup mayonnaise, 1 tablespoon Dijon mustard, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well.
- Taste and adjust seasoning as needed. You can add more mayonnaise for creaminess, or more mustard and salt/pepper for a sharper flavor.
- Stir in 1/4 cup finely chopped celery (optional).
- Stir in other desired additions like 1/4 cup chopped red onion, 1/4 cup chopped tomato, or 2 tablespoons sweet pickle relish.
- Serve immediately or chill for later. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
1g
Fat
11g
Carbs
0g
