Ingredients:
- 6 large eggs
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped red onion
- 1/4 cup finely chopped pickles
- Salt and pepper to taste
- 1/2 teaspoon paprika
- Fresh parsley for garnish
Instructions:
Place the eggs in a saucepan and cover them with water
Bring the water to a boil over medium-high heat
Once boiling, reduce the heat to low and simmer for 9-12 minutes for hard-boiled eggs
Transfer the boiled eggs to a bowl of ice water and let them cool for a few minutes before peeling
Chop the peeled eggs into small pieces and place them in a mixing bowl
Add mayonnaise, Dijon mustard, celery, red onion, pickles, salt, pepper, and paprika to the bowl with the chopped eggs
Stir all the ingredients together until well combined
Refrigerate the egg salad for at least 30 minutes to let the flavors meld
Before serving, garnish with fresh parsley and add more salt and pepper if needed
Serve your perfect egg salad in sandwiches, wraps, or as a salad on its own
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