Description
A creamy and flavorful egg salad made with the perfect dressing blend of mayonnaise, mustard, and seasonings. Ideal for sandwiches, wraps, or served over greens.
Ingredients
Units
Scale
- 6 large eggs
- 1/4 cup mayonnaise
- 1 tsp yellow mustard
- 1 tsp Dijon mustard
- 1 tbsp finely chopped red onion
- 1 tbsp chopped fresh chives or green onions
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp paprika (optional)
Instructions
- Place eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat.
- Once boiling, cover the pan, turn off the heat, and let sit for 10–12 minutes.
- Transfer eggs to a bowl of ice water and let cool for 5 minutes. Peel and chop the eggs.
- In a mixing bowl, combine mayonnaise, yellow mustard, Dijon mustard, red onion, chives, salt, pepper, and paprika (if using).
- Add chopped eggs to the dressing and gently mix until well combined.
- Chill in the refrigerator for at least 30 minutes before serving for best flavor.
- Serve on toast, in sandwiches, lettuce wraps, or over salad greens.
Notes
- Use Greek yogurt in place of some or all of the mayo for a lighter version.
- Adjust seasonings to taste—add a splash of vinegar or lemon juice for tang.
- Best enjoyed within 2–3 days of making.
Nutrition
- Serving Size: 1/2 cup
- Calories: 180
- Sugar: 1g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 9g
- Cholesterol: 190mg