Yo, listen up! If you’re lookin’ to whip up a classic dish that hits the spot every single time, you gotta try this egg salad recipe. Whether it’s for a sunny afternoon picnic or just a chill lunch at home, this egg salad is the real deal. It’s creamy, flavorful, and just downright delicious. Let’s get into it!
Egg Salad
Check out this mouth-watering picture of our egg salad sandwich. It’s making me hungry just looking at it!
Ingredients
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1/4 cup chopped celery
- 1/4 cup chopped green onions
- Salt and pepper to taste
- 4 slices of your favorite bread
- Leafy greens, for serving
Instructions
- First things first, place those eggs in a pot and cover them with cold water. Bring it to a boil then cover and remove from heat. Let them sit for about 12-15 minutes.
- Next, you’re gonna want to peel those eggs once they’re cool enough to handle. Then chop ’em up in a bowl.
- In another bowl, mix together the mayonnaise, Dijon mustard, lemon juice, and a pinch of salt and pepper. This is where the magic starts happening!
- Add the chopped celery and green onions into the mayonnaise mix. Stir it all together until it’s nice and smooth.
- Now fold in your chopped eggs. Make sure everything’s well combined but don’t go too hard on ‘em—nobody wants mushy egg salad!
- Give it a quick taste and add more seasoning if ya need to. Sometimes a little extra salt does the trick.
- Spread that egg salad on your slices of bread, top it with some leafy greens, and boom—there you have it! Cut ‘em up if you want and get ready to dig in!
Serve this egg salad on a nice day, with your favorite beverage, and watch it disappear! Perfect crunch, creamy texture, and just the right zing—what else could you ask for? Enjoy your meal!
