Classic Egg Salad

This classic egg salad is perfect for sandwiches or scooped on top of a halved tomato or a chef's salad. The chopped fresh herbs add a fleck[ of color and freshness. Use leftover hard-boiled eggs if you have them.]

Total Time:
35 min
Prep:
5 min
Inactive:
20 min
Cook:
10 min

Yield:
2 cups
Level:
Easy

Ingredients
  • 6 large eggs
  • 1/3 cup mayonnaise
  • 1 stalk celery, finely chopped
  • 1/2 small onion, finely chopped
  • 1 tablespoon chopped fresh parsley or dill
  • 2 teaspoons Dijon mustard
  • 1 tablespoon lemon juice
  • Kosher salt and freshly ground black pepper
Directions
  • Cover the eggs with at least 2 inches of water in a medium saucepan and bring to a rolling boil. Remove from the heat, cover and let sit for 10 minutes. Transfer the eggs to a bowl of ice water to cool completely.

  • Mix together the mayonnaise, celery, onions, parsley, mustard, lemon juice, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl. Peel and roughly chop the eggs, and add to the mayonnaise mixture and toss gently to combine. Serve right away, or cover and refrigerate for up to 2 days.

  • Copyright 2014 Television Food Network, G.P. All rights reserved.


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