Ingredients
Equipment
Method
- Start by peeling and chopping the hard-boiled eggs into small pieces. Place them in a mixing bowl. The yolks should blend smoothly with the whites. This creates a uniform texture. Pro tip: Use a fork to mash the eggs slightly for creaminess.
- Add mayonnaise, Dijon mustard, chopped celery, and green onions to the bowl. Stir everything together until well combined. The mayonnaise binds the mixture, while the mustard adds depth. Adjust quantities based on your taste preferences.
- Sprinkle salt, pepper, and paprika into the bowl. Mix thoroughly to distribute the seasoning evenly. Taste as you go. If needed, add more spices for a bolder flavor. The paprika gives a hint of warmth and color.
- Lay lettuce leaves on your bread slices. Spoon the egg salad generously onto the lettuce. Top with another slice of bread. Press gently to hold everything together. The lettuce adds freshness and prevents sogginess.
Nutrition
Calories: 250kcalCarbohydrates: 15gProtein: 10gFat: 18gSaturated Fat: 3gCholesterol: 372mgSodium: 350mgPotassium: 200mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 1mgCalcium: 100mgIron: 1mg
Notes
This classic egg salad recipe is perfect for quick lunches or weekend picnics. It’s a crowd-pleaser that can be easily customized!
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