Egg Salad Either As a Salad or on Toasted Bread
Discover the ultimate comfort food with this creamy and versatile Egg Salad recipe! Perfectly hard-boiled eggs are mixed with a luscious blend of mayonnaise, tangy Dijon mustard, and a splash of fresh lemon juice, creating a smooth and flavorful base. Crunchy diced celery and fragrant fresh chives add a satisfying texture and freshness to every bite. Enjoy this egg salad as a classic offering on its own—topped with vibrant lettuce for a light and refreshing salad—or pile it high on toasted bread for a hearty sandwich option that your whole family will love. Quick to prepare and easily customizable, this recipe is ideal for lunch, picnics, or meal prep, and it can be stored for up to three days. Whether you’re craving something simple or looking for a crowd-pleasing dish, this egg salad is sure to satisfy!
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Recipe Information
Ingredients
- 6 pieces large eggs
- 4 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 stalk celery, finely diced
- 2 tablespoons fresh chives, finely chopped
- 4 slices toasted bread slices (optional)
- 4 leaves lettuce leaves (optional)
Instructions
Place the eggs in a medium-sized pot and cover them with water about 1 inch above the eggs.
Bring the pot to a boil over high heat. Once the water reaches a boil, reduce the heat to medium and let the eggs simmer for 10 minutes.
After 10 minutes, transfer the eggs to a bowl of ice water to cool for 5 minutes. This helps make peeling easier.
Once cooled, gently peel the eggs and discard the shells. Chop the eggs into small, bite-sized pieces and place them in a mixing bowl.
Add the mayonnaise, Dijon mustard, lemon juice, salt, and black pepper to the bowl with the chopped eggs. Mix well until the ingredients are evenly combined.
Fold in the diced celery and chopped chives for added crunch and freshness.
Taste and season with additional salt or pepper if needed.
If serving as a salad, transfer the egg mixture to a serving bowl and garnish with extra chives. Alternatively, spread the egg salad onto toasted bread slices with a piece of lettuce for a delicious sandwich.
Serve immediately or refrigerate for up to 3 days in an airtight container. Enjoy!
Nutrition Facts
Calories |
1300 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.5 g | 102% | |
| Saturated Fat | 13.9 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1176 mg | 392% | |
| Sodium | 2648 mg | 115% | |
| Total Carbohydrate | 104.1 g | 38% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 10.8 g | ||
| Protein | 50.5 g | 101% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 342 mg | 26% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 978 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
