Egg Salad
Creamy, tangy egg salad perfect for sandwiches or lettuce wraps. A classic, protein-packed lunch option.
Ingredients
- 4 eggs, hard-boiled, chopped
- 1/4 cup mayonnaise
- 1/4 cup celery, diced
- 1/4 tsp mustard
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
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1
In a medium bowl, add 4 hard-boiled, chopped eggs.
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2
Add 1/4 cup mayonnaise to the bowl and stir gently to begin combining.
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3
Add 1/4 cup diced celery to the mixture.
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4
Add 1/4 tsp mustard and stir to incorporate.
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5
Season with 1/4 tsp salt and 1/4 tsp black pepper, adjusting to taste.
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6
Using a fork, mix everything together until well combined but still maintaining some texture in the eggs.
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7
Cover the bowl and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
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8
Serve chilled as a sandwich filling, on a bed of lettuce, or with crackers.