Egg Salad
Prepare a classic egg salad using hard-boiled eggs, mayonnaise, and fresh herbs for a simple and satisfying dish.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Egg (large, hard-boiled) | 10 | Count |
| Mayonnaise (whole egg based) | 250 | Milliliters |
| Celery (finely chopped) | 2 | Stalk |
| Red Onion (small, finely chopped) | 1 | Count |
| Dijon Mustard | 2 | Tbsp |
| Lemon Juice (freshly squeezed) | 1 | Tbsp |
| Parsley (fresh, chopped) | 1 | Bunch |
| Chives (fresh, chopped) | 1 | Bunch |
| Salt (to taste) | 1 | Tsp |
| Black Pepper (freshly ground) | 0.5 | Tsp |
Instructions
- Peel the hard-boiled eggs and chop them into small pieces.
- In a large bowl, combine the chopped eggs, mayonnaise, celery, and red onion.
- Add the Dijon mustard, lemon juice, chopped parsley, and chives to the bowl.
- Season the mixture with salt and freshly ground black pepper to taste.
- Gently mix all the ingredients until well combined.
- Cover the bowl and refrigerate the egg salad for at least 30 minutes before serving.
Prep
- Hard-boil the eggs and allow them to cool completely before peeling.
Kitchen equipment
Egg SlicerLarge Mixing Bowl