Classic Egg Salad
Ingredients (Serves 2–3):
- 6 large eggs
- 3 tbsp mayonnaise (adjust to taste)
- 1 tsp Dijon mustard (optional for a tangy flavor)
- 1–2 tsp chopped fresh chives or green onions
- Salt and black pepper, to taste
- A pinch of paprika (optional, for garnish)
- Lettuce leaves or bread (for serving)
Instructions:
- Boil the Eggs:
- Place the eggs in a saucepan and cover with cold water.
- Bring to a boil, then lower the heat and simmer for 10 minutes.
- Drain and place the eggs in cold water for 5 minutes to cool, then peel.
- Chop the Eggs:
- Roughly chop the peeled eggs and place them in a medium bowl.
- Mix the Dressing:
- In a small bowl, combine mayonnaise, Dijon mustard (if using), chives, salt, and pepper.
- Combine:
- Gently fold the dressing into the chopped eggs until evenly coated.
- Serve:
- Spoon the egg salad onto lettuce leaves, or use it as a filling for sandwiches.
- Sprinkle a little paprika on top for color if desired.
Tips:
- For extra flavor, add a small splash of lemon juice or a teaspoon of pickle relish.
- Make ahead and refrigerate for up to 2 days; flavors meld beautifully!
