Teresa's Recipes
Zesty Classic Egg Salad
Indulge in this delightful zesty egg salad, where creamy mayonnaise meets tangy Dijon mustard, complemented by the crunch of fresh celery and the vibrant flavor of green onions. This dish is not only a feast for the taste buds but also a nostalgic reminder of summer picnics and family gatherings, dating back to the early 20th century when egg salad became a beloved staple in American cuisine. Serve it on toasted bread for a satisfying sandwich, or enjoy it as a refreshing side dish that brings a touch of comfort to any meal.
Ingredients
- 6, peeled and chopped Hard-boiled eggs
- 1/3 cup Mayonnaise
- 1 tablespoon Dijon mustard
- 1/2 cup, finely chopped Celery
- 1/4 cup, sliced Green onions
- 1/2 teaspoon Paprika
- 1/4 teaspoon Black pepper
- to taste Salt
- 1 teaspoon (optional for brightness) Lemon juice
Dietary Notes
- Servings: 4
- Dish Type: Salad
- Prep Time: 15 minutes
- Calories: 290
- Fat: 23g
- Carbs: 4g
- Protein: 13g
- Sodium: 220mg
- Sugar: 1g
Instructions
- Begin by peeling the hard-boiled eggs and chopping them into bite-sized pieces. Place them in a large mixing bowl.
- In a separate bowl, combine the mayonnaise, Dijon mustard, lemon juice (if using), salt, paprika, and black pepper. Stir until the mixture is smooth and well blended.
- Add the chopped celery and sliced green onions to the eggs, then pour the mayonnaise mixture over the top.
- Gently fold the ingredients together until everything is evenly coated, being careful not to mash the eggs too much.
- Taste the egg salad and adjust the seasonings as needed, adding more salt or pepper to suit your preference.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, allowing the flavors to meld beautifully.
- When ready to serve, enjoy the egg salad on slices of fresh toasted bread for delicious sandwiches, or present it in a bowl as a refreshing side dish.
Tips
- For a twist, add diced pickles or relish for extra tanginess.
- Consider incorporating fresh herbs like dill or parsley for added flavor.
- This egg salad can be stored in the refrigerator for up to 3 days, making it a great make-ahead option for lunches.