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Egg Salad

A classic dish made with hard-boiled eggs, creamy mayonnaise, and crunchy vegetables, perfect for a light lunch or picnic.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Lunch, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 pieces hard-boiled eggs
  • 1/4 cup mayonnaise You can adjust the amount to taste.
  • 1 teaspoon mustard
  • 1/4 cup celery, diced
  • 1/4 cup onion, diced
  • Salt and pepper to taste
  • Lettuce leaves for serving Optional, for serving.

Method
 

Preparation
  1. Peel and chop the hard-boiled eggs.
  2. In a bowl, combine the chopped eggs, mayonnaise, mustard, celery, and onion.
  3. Mix well and season with salt and pepper to taste.
  4. Serve on lettuce leaves or as a sandwich filling.

Notes

Store in an airtight container in the refrigerator for about 3 to 5 days. Avoid leaving egg salad out at room temperature for too long.