Classic Egg Salad
United States
Ingredients
- 6 Eggs
- 3 tbsp mayonnaise
- 1 tbsp Dijon mustard
- 1 small celery rib, finely diced
- 2 spring onions, sliced
- Salt & pepper
- Fresh dill or parsley
Method
Hard-boil the eggs (10 minutes in a covered pan after the water comes to a boil), then cool and peel. Chop them roughly into small chunks.
In a bowl, mix the mayonnaise, mustard, celery, and spring onions. Fold in the eggs gently — keep some texture, do not over-mash.
Season with salt, pepper, and fresh herbs. Serve on toasted sourdough, in lettuce cups, or alongside a fresh salad.
