Egg Salad Recipe

Written by Robert J. Matthews

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6 hard-boiled eggs, peeled and chopped 1/4 cup mayonnaise 1 teaspoon Dijon mustard 1 tablespoon chopped fresh chives (optional)

Ingredients 

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1 tablespoon finely chopped celery Salt and pepper to taste Bread or lettuce leaves for serving

Ingredients 

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In a medium-sized bowl, place the chopped hard-boiled eggs.

Instructions

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Add mayonnaise, Dijon mustard, chopped chives (if using), and finely chopped celery to the bowl.

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Season with salt and pepper to taste.

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Gently fold and mix all the ingredients until well combined. Be careful not to mash the eggs too much; you want to keep some texture.

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Taste the egg salad and adjust the seasoning if necessary.

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Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.

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Once chilled, give the egg salad a final stir.

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