Description
Egg salad is great to have on hand for a quick lunch or snack. You can make a big batch and keep it in the fridge for up to four days.
Ingredients
Units Scale
- 8 eggs, chopped
- 1/2 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon paprika, optional
Optional Additions
- 1 tablespoon dill, chopped
- 1 tablespoon green onion, chopped
- handful fresh parsley
- 1/8 teaspoon celery seed
Instructions
- Boil the eggs for 13 minutes and set aside to cool before peeling.
- Mix all the ingredients together and store in the refrigerator.
Equipment
Notes
Egg salad keeps for up to four days refrigerated.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: One Pot
- Cuisine: American
Keywords: egg salad recipe, easy egg salad, lunch idea, lunch recipe, snack idea