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Masters Egg Salad

A creamy and flavorful egg salad that is perfect for sandwiches, wraps, or as a dip.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 people
Course: Salad
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 6 large eggs
  • 1/4 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice
  • 1/4 cup celery finely chopped
  • 2 tablespoons green onions chopped
  • Salt and pepper to taste
  • Fresh dill or parsley for garnish (optional)

Equipment

  • Pot for boiling eggs
  • Mixing bowl
  • Fork or potato masher
  • Measuring cups and spoons
  • Spatula or spoon for mixing

Method
 

  1. Start by placing the eggs in a pot and covering them with cold water.
  2. Bring the water to a gentle boil, then cover and remove from heat, letting them sit for about 10 minutes.
  3. After boiling, transfer the eggs to an ice bath for about 5 minutes.
  4. Once cooled, gently tap each egg on a hard surface and roll it to crack the shell.
  5. Place the peeled eggs in a mixing bowl and use a fork or potato masher to break them into small pieces.
  6. In a separate bowl, combine the mayonnaise, Dijon mustard, and lemon juice, stirring until smooth.
  7. Add the chopped celery and green onions to the mashed eggs, then pour the dressing over the mixture and gently fold together.
  8. Taste your egg salad and add salt and pepper as needed.
  9. Refrigerate the egg salad for at least 30 minutes before serving.

Notes

Serve the egg salad cold on bread, in a wrap, or with crackers.