Ingredients: – 6 hard-boiled eggs, peeled and chopped – 1/4 cup mayonnaise – 1 tablespoon Dijon mustard – 1 tablespoon fresh lemon juice
– 2 tablespoons finely chopped celery – 2 tablespoons finely chopped green onion – Salt and pepper, to taste – Optional: chopped fresh herbs like parsley or dill, for garnish
Prepare the Eggs: Hard-boil the eggs by placing them in a saucepan and covering them with cold water. Bring the water to a boil, then cover the saucepan and remove it from the heat.
Let the eggs sit in the hot water for 10-12 minutes, then transfer them to a bowl of ice water to cool. Once cooled, peel the eggs and chop them into small pieces.
Make the Dressing: In a mixing bowl, combine the mayonnaise, Dijon mustard, and fresh lemon juice. Mix well until smooth and creamy.
Combine Ingredients: Add the chopped eggs, finely chopped celery, and finely chopped green onions to the bowl with the dressing. Gently fold everything together until the eggs are evenly coated with the dressing. Season with salt and pepper to taste.
Adjust Consistency: If desired, add more mayonnaise or mustard to achieve your preferred consistency and flavor.
Serve: Transfer the egg salad to a serving bowl and garnish with chopped fresh herbs, if using. Serve immediately or refrigerate until ready to serve.
Serve: Transfer the egg salad to a serving bowl and garnish with chopped fresh herbs, if using. Serve immediately or refrigerate until ready to serve.