Easy Egg Salad Recipe with Mustard
Egg salad is a classic American dish that is perfect for a quick and easy lunch or dinner. This recipe is made with hard-boiled eggs, mayonnaise, mustard, and celery, and it is sure to become a family favorite.
Why Make This Recipe?
- This recipe is quick and easy to make, requiring only a few ingredients.
- It is made with healthy ingredients, such as eggs, mayonnaise, and celery.
- The mustard adds a flavorful twist to the classic egg salad recipe.
How to Make This Recipe
- Hard-boil 6 eggs.
- Peel the eggs and chop them into small pieces.
- In a large bowl, combine the eggs, mayonnaise, mustard, celery, salt, and pepper.
- Mix well until combined.
- Serve immediately or store in the refrigerator for later.
When to Make This Recipe
- This recipe is perfect for a quick and easy lunch or dinner.
- It can also be served as a side dish at a potluck or party.
Where to Make This Recipe
- This recipe can be made at home or in a dorm room.
- It can also be made ahead of time and stored in the refrigerator.
Tips
- To make the egg salad extra creamy, add a little bit of sour cream or Greek yogurt.
- For a more flavorful egg salad, add some chopped fresh herbs, such as dill or parsley.
- If you don’t have any celery on hand, you can use chopped carrots or cucumbers instead.
Recommendations
- Serve the egg salad on toasted bread, crackers, or lettuce leaves.
- Top the egg salad with your favorite garnishes, such as chopped tomatoes, olives, or hard-boiled eggs.
- Enjoy!
Conclusion
This easy egg salad recipe is the perfect way to enjoy a quick and healthy meal. It is made with simple ingredients and is sure to become a family favorite.
easy egg salad recipe with mustard
– 6 hard-boiled eggs, peeled and chopped
– 1/2 cup mayonnaise
– 1/4 cup Dijon mustard
– 1/4 cup chopped celery
– 1/4 cup chopped red onion
– Salt and pepper to taste
– 6 hard-boiled eggs, peeled and chopped
– 1/2 cup mayonnaise
– 1/4 cup finely chopped celery
– 1/4 cup finely chopped red onion
– 1/4 cup chopped fresh parsley
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
– 6 hard-boiled eggs, peeled and chopped
– 1/2 cup mayonnaise
– 1/4 cup Dijon mustard
– 1/4 cup chopped celery
– 1/4 cup chopped red onion
– Salt and pepper to taste
Store egg salad in an airtight container in the refrigerator for up to 3 days.
Place eggs in a single layer in a saucepan and cover with cold water by 1 inch. Bring water to a boil over medium heat, then cover, turn off heat, and let eggs sit for 12 minutes. Remove from heat and place eggs in an ice bath for 5 minutes to stop the cooking process. Peel and use in your egg salad recipe.
Store egg salad in an airtight container in the refrigerator for up to 3 days.
Other ingredients that can be added to egg salad include celery, onion, pickles, tomatoes, olives, and herbs such as parsley or chives.