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Egg Salad

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Classic, creamy egg salad with perfectly boiled eggs, crunchy vegetables and a tangy dressing. Perfect for sandwiches or as a protein-rich side dish.

Ingredients

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  • 1/2 cup mayonnaise
  • 1 teaspoon Coleman’s mustard powder
  • 1.5 tablespoons chopped herbs
  • 1/2 cup chopped celery ribs — with leaves
  • 1/2 red onion — finely chopped
  • 1/4 cup red wine vinegar
  • Salt and pepper to taste
  • Romaine lettuce for serving

Instructions

  1. Place eggs in a pot, cover with water, bring to a boil, then remove from heat and let stand covered for 10 minutes.
  2. Meanwhile, combine chopped onion with salt and red wine vinegar in a bowl to mellow the flavor.
  3. Chop celery and herbs and set aside.
  4. Mix mayonnaise with mustard powder in a separate bowl.
  5. Cool eggs in ice water and refrigerate for easier peeling.
  6. Peel and coarsely chop eggs, then place in a dry bowl.
  7. Add celery, herbs, and drained onions (without excess liquid) to the eggs.
  8. Add the mustard-mayo mixture and season with black pepper and salt to taste.
  9. Gently fold everything together until well combined but still textured.
  10. Serve on toasted bread with romaine lettuce or as desired.

Notes

For best flavor, allow egg salad to chill for 30 minutes before serving.

Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.

Nutrition

Keywords: egg salad, sandwich filling, hard boiled eggs, lunch recipe, mayonnaise, mustard powder, celery, red onion

Find it online: https://www.joyliciousrecipes.com/egg-salad-recipe/