Time: 35 min.
Complexity: easily
Quantity: 2 tbsp.

Classic American egg salad is perfect for sandwiches, served on tomato halves or lettuce leaves. Fresh herbs add beautiful color and freshness. If you have leftover hard-boiled eggs, you can use them too.

Ingredients:

• 6 large eggs
• 1/3 cup mayonnaise
• 1 stalk celery, finely chopped
• 1/2 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, mayonnaise, celery, onions, parsley, dill, Dijon mustard, lemon juice

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Preparation:

Step 1
• Pour at least 2 inches of water into a medium saucepan, place the eggs, and bring to a rolling boil. Remove from heat, cover, and let sit 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 couple of grinds of black pepper. Peel and chop the eggs, add to the mayonnaise mixture, and mix gently. Serve immediately, or cover and refrigerate for up to 2 days.

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