Time: 35 min.
Complexity: easily
Servings: 6

While there are many variations of egg salad with various ingredients, the most delicious remains the original, simple version made with just hard-boiled eggs in a dressing. This is the best version of classic egg salad. It's loaded with flavorful greens, and the ratio of mayonnaise to eggs is perfect. The salad is thick and easy to spread on bread for a delicious sandwich. If you're making it for a large crowd, feel free to double or triple the ingredients. Leftover egg salad keeps well in the refrigerator for several days.

Ingredients:

• 6 large eggs
• 1/3 cup mayonnaise
• 1 stalk celery, finely chopped
• Half a small onion, finely chopped
• 1 tbsp chopped fresh parsley or dill
• 2 teaspoons Dijon mustard
• 1 tbsp lemon juice

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

eggs, celery, lemon juice, Dijon mustard, parsley, dill

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Preparation:

Step 1
• Fill a saucepan with water to a depth of at least 5 cm (2 inches) and bring to a boil. Remove from heat, cover, and let stand for 10 minutes. Transfer the eggs to a bowl of ice water to cool completely.
Step 2
• In a medium bowl, combine the mayonnaise, celery, onion, parsley, mustard, lemon juice, 1/2 teaspoon salt, and a pinch of freshly ground black pepper. Peel and coarsely chop the eggs, add to the mayonnaise mixture, and mix gently. Serve immediately or cover and refrigerate. Can be stored for up to 2 days.

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