Egg Salad Recipe

A classic and creamy egg salad perfect for sandwiches, wraps, or on its own as a light meal.


  • 6 large eggs
  • 1/4 cup mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon lemon juice
  • 1/4 cup finely chopped celery
  • 1/4 cup finely chopped red onion
  • 2 tablespoons chopped fresh parsley
  • Salt and pepper to taste


  1. Place the eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat.
  2. Once boiling, remove from heat and cover the saucepan. Let the eggs sit for 10-12 minutes.
  3. Drain the hot water and cool the eggs by placing them in a bowl of ice water for a few minutes.
  4. Peel the eggs and chop them into small pieces.
  5. In a large bowl, mix together the mayonnaise, Dijon mustard, and lemon juice until smooth.
  6. Add the chopped eggs, celery, red onion, and parsley to the bowl. Stir gently to combine.
  7. Season with salt and pepper to taste.
  8. Chill in the refrigerator for at least 30 minutes to allow the flavors to meld.
  9. Serve on bread, toast, or with crackers. Enjoy!

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