Egg Salad
A simple yet flavorful Egg Salad Recipe that's perfect for sandwiches or a light meal.
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Servings: 2 servings
Calories: 180kcal
Ingredients
- 4 large eggs
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon chopped fresh dill
- 1/4 cup diced celery
- 1/4 cup diced red bell pepper
- Salt and pepper to taste
Instructions
- Boil the eggs in a pot of water for about 10-12 minutes.
- Remove the eggs and place them in cold water to cool.
- Peel the cooled eggs and chop them into small pieces.
- In a mixing bowl, combine the chopped eggs with mayonnaise and mustard.
- Add the chopped dill, celery, and red bell pepper.
- Season the mixture with salt and pepper to taste.
- Gently stir to combine all ingredients without mashing the eggs.
- Chill the egg salad in the refrigerator for 30 minutes for best flavor.
- Serve on bread, crackers, or a salad bed.
Nutrition
Calories: 180kcal | Carbohydrates: 2g | Protein: 10g | Fat: 15g