Description
A quick, creamy egg salad lunch that comes together in minutes, perfect for busy days or light picnics.
Ingredients
Scale
- 4 hard-boiled eggs
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- 1 tablespoon chopped green onions or chives
- Lettuce leaves
- Bread or crackers (optional)
Instructions
- Peel and chop the hard-boiled eggs into a bowl.
- Add mayonnaise, Dijon mustard, and chopped green onions to the eggs.
- Mix gently until you reach your preferred texture.
- Serve the egg salad on lettuce leaves, between slices of bread, or with crackers.
Notes
Refrigerate in an airtight container for 3–4 days. Avoid freezing as mayonnaise and egg whites change texture.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Lunch
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 260mg
- Fat: 21g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0.5g
- Protein: 13g
- Cholesterol: 373mg