Hey y’all! Today, I’m excited to share a classic recipe that’s just perfect for lunch—Classic Egg Salad. This dish is simple, delicious, and packed with flavor, making it an all-time favorite for many of us. It’s a great way to use up those leftover eggs and brings a smile to everyone’s face. So, let’s dive into it!
Classic Egg Salad
This egg salad is creamy, delicious, and oh so satisfying. Whether you spread it on bread for a sandwich or serve it on a bed of greens, it’s always a hit!
### Ingredients
- 6 large eggs
- 1/3 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh dill (or 1 teaspoon dried dill)
- 1/4 cup celery, finely chopped
- 1/4 cup red onion, finely chopped
- Salt and pepper to taste
- Optional: lettuce for serving
- Optional: bread or crackers for serving
Instructions
- Start by hard boiling your eggs. Place them in a pot and cover with cold water, then bring to a boil. Once boiling, cover the pot and remove it from heat. Let sit for about 12-15 minutes, then transfer the eggs to an ice bath to cool down.
- Once cooled, peel the eggs and chop them into bite-sized pieces.
- In a mixing bowl, combine the chopped eggs, mayonnaise, Dijon mustard, dill, celery, and red onion. Mix everything together gently so you don’t mash the eggs too much.
- Season with salt and pepper to taste. Feel free to adjust the mayo and mustard according to your taste preference.
- Chill the egg salad in the fridge for at least 30 minutes before serving to let all those flavors meld together beautifully.
- When you’re ready to enjoy, serve it on a bed of lettuce, or make a sandwich with your favorite bread or crackers. Enjoy!
This Classic Egg Salad is perfect for quick lunches, picnics, or even just a snack at home. It’s so versatile—you can add in other ingredients like pickles, garlic powder, or even a dash of hot sauce if you want to get a little spicy! Remember, cooking is all about what you love, so feel free to make it your own. Happy cooking, everyone!
