Creamy Egg Salad with Fresh Herbs

Creamy Egg Salad with Fresh Herbs

Ingredients:

• 6 large eggs

• 1/3 cup mayonnaise

• 1 tablespoon Dijon mustard

• 1 tablespoon fresh lemon juice (optional)

• 2 tablespoons finely chopped green onions

• 1 tablespoon fresh dill (chopped)

• 1 tablespoon fresh parsley (optional)

• 1–2 tablespoons finely diced celery (optional, for crunch)

• Salt and black pepper to taste

• Pinch of paprika (optional)

Instructions:

1. Boil the Eggs:
   Place eggs in a pot and cover with water. Bring to a boil, then turn off heat and cover for 10–12 minutes.

2. Cool & Peel:
   Transfer eggs to ice water for 5–10 minutes. Peel and chop finely.

3. Mix the Dressing:
   In a bowl, combine mayonnaise, Dijon mustard, lemon juice, salt, pepper, and paprika.

4. Combine:
   Add chopped eggs, green onions, dill, parsley, and celery. Mix gently until creamy.

5. Chill:
   Refrigerate for at least 30 minutes before serving for best flavor.

Serving Ideas:

• Spread on toast or sandwiches

• Serve with crackers

• Fill lettuce wraps

• Make egg salad sliders

Q/A

Q1: How long does egg salad last in the fridge?
A: Up to 3 days in an airtight container.

Q2: Can I make it healthier?
A: Yes, replace half or all of the mayo with Greek yogurt.

Q3: Why is my egg salad watery?
A: Overmixing or adding too much lemon juice can cause extra moisture.

Q4: Can I add other ingredients?
A: Yes! Try chopped pickles, capers, bacon bits, or avocado.

Q5: Can I freeze egg salad?
A: No, freezing changes the texture and makes it watery.