. Boil the Eggs:
– Place the eggs in a pot and cover them with water. Bring to a boil over medium-high heat.
– Once boiling, cover the pot, remove it from heat, and let it sit for 12 minutes.
– After 12 minutes, transfer the eggs to an ice bath to cool for about 5 minutes. This makes peeling easier.
2. Peel and Chop:
– Once cooled, peel the eggs and chop them into small pieces.
3. Prepare the Dressing:
– In a mixing bowl, combine the mayonnaise, Dijon mustard, and lemon juice. Mix well until smooth.
4. Combine Ingredients:
– Add the chopped eggs, celery, and red onion to the dressing. Gently fold everything together until well combined.
– Season with salt and pepper to taste.
5. Serve:
– You can serve the egg salad on a bed of lettuce, in a sandwich, or wrapped in a tortilla. Garnish with fresh dill or parsley if desired.
Prep Time: 15 minutes | Cook Time: 12 minutes | Total Time: 27 minutes | Servings: 4 | Calories: 250 kcal per serving
This Classic Egg Salad is creamy, flavorful, and perfect for a quick lunch or picnic. Enjoy every bite! 🥚🥗
