Ingredients
Scale
- 6 large eggs, hard-boiled
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh chives, chopped
- Salt and pepper to taste
- 1/4 cup celery, finely chopped
Instructions
- Peel and chop the hard-boiled eggs.
- In a bowl, mix the chopped eggs with mayonnaise and Dijon mustard.
- Add chopped chives and celery.
- Season with salt and pepper.
- Mix well until combined.
- Serve on bread or with crackers.
Notes
- Use fresh eggs for the best flavor.
- Refrigerate leftovers in an airtight container.
- Adjust seasoning to your preference.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1/4 cup
- Calories: 180
- Sugar: 1g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 150mg
Keywords: Egg Salad, Classic Egg Salad, Summer Salad