Classic Egg Salad (Printable Version)
# What You'll Need:
→ Vegetables and Herbs
01 -
1 large stalk celery, finely diced (1/3 cup)
02 -
1/2 medium bunch fresh chives, finely chopped (1 tablespoon)
03 -
4 sprigs fresh parsley, leaves finely chopped (1 tablespoon)
04 -
1/4 medium lemon, juiced (1 teaspoon)
→ Condiments and Seasoning
05 -
1/4 cup mayonnaise
06 -
2 teaspoons Dijon mustard
07 -
1/8 teaspoon kosher salt, plus more as needed
08 -
Freshly ground black pepper, plus more as needed
→ Protein
09 -
6 large hard-boiled eggs, peeled and diced
→ Optional Components for Serving
10 -
6 slices sandwich bread
11 -
3 large leaves Bibb or butter lettuce
# Step-by-Step Directions:
01 -
Finely dice celery, chop chives, and parsley leaves. Juice the lemon, and place all ingredients in a medium bowl.
02 -
Add mayonnaise, Dijon mustard, kosher salt, and freshly ground black pepper to the bowl. Stir to combine.
03 -
Dice hard-boiled eggs, add to the dressing, and gently stir until combined. Taste and adjust seasoning with more salt and pepper as needed.
04 -
Serve immediately or refrigerate in an airtight container for up to two hours to allow flavors to meld.
05 -
Divide egg salad onto 3 slices of sandwich bread and spread evenly. Top with Bibb lettuce leaves and close sandwiches with remaining bread slices. Cut each sandwich in half with a serrated knife.
# Helpful Notes:
01 -
Refrigerating the egg salad allows flavors to meld for better taste.