Samantha NicoleThe classic of all classics! And for good reason. The tangy combination of Dijon and fresh lemon makes this Classic Egg Salad a winner. Eat by itself, as a sandwich, or as a dip with some crackers! You’ll never look for a new egg salad recipe again after enjoying this Classic Egg Salad.
Ingredients
- 6 eggs
- cold water, to taste
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1/2 teaspoon yellow mustard
- 1/2 lemon, juiced
- 1/4 cup green onion, chopped
- salt, to taste
- pepper, to taste
- lettuce, optional, to taste, for serving
- bread, optional, to taste, for serving
Directions
Step 1 –Hard-boil the eggs by placing them in a saucepan and covering them completely with the cold water.
Step 2 –Once you bring the water to a boil, remove the saucepan from the heat.
Step 3 –Cover with a lid, and let the eggs sit in the hot water for 10-12 minutes.
Step 4 –Remove the eggs from the water and place them in an ice bath.
Step 5 –Once they have cooled, peel the eggs and roughly chop them.
Step 6 –In a mixing bowl, stir together the mayonnaise, the Dijon, the yellow mustard, the lemon juice, the green onions, and the pepper.
Step 7 –Add the chopped eggs and combine.
Step 8 –Serve immediately with the lettuce and the bread or place the egg salad in the refrigerator to enjoy later!
