This easy and creamy egg salad is a quick and nutritious meal perfect for lunch or a light dinner. With simple ingredients like eggs, mayonnaise, and Dijon mustard, you can easily customize it to your taste. Serve it on toast or with fresh greens for a delicious, satisfying dish!
Recipe Ingredients
- 8 hard-cooked eggs, peeled and coarsely chopped
- ½ cup mayonnaise
- 2 tablespoons celery, chopped
- 2 teaspoons Dijon mustard
- Few dashes hot-pepper sauce
- Salt and pepper
- Lettuce or watercress
- Bread or toast
How To Make Egg Salad?
- Chop eggs: Coarsely chop 8 peeled hard-cooked eggs in a medium bowl.
- Stir in remaining ingredients: Add ½ cup mayonnaise, 2 tablespoons chopped celery, 2 teaspoons Dijon mustard, and a few dashes of hot-pepper sauce. Season with salt and pepper, and stir gently.
- Serve: Serve on bread or toast with lettuce or watercress.
Recipe Tips:
- Use fresh eggs: For the best texture, use eggs that are freshly boiled and peeled. Fresh eggs will give the salad a smoother consistency.
- Adjust the spice: Add more hot-pepper sauce if you like a spicier kick. Start with a little, then taste and adjust.
- Chill before serving: For a cooler, refreshing salad, let it sit in the fridge for 10-15 minutes before serving.
- Don’t overmix: Gently stir the ingredients to keep the eggs from becoming mushy.
- Customize with extras: Feel free to add chopped pickles, onion, or herbs like dill for extra flavor and crunch.
How To Store Leftovers?
- Refrigerate: Let the leftover egg salad cool to room temperature before placing it in an airtight container. Store in the fridge for up to 3 days.
Nutrition Facts
Serving Size: 1 cup (222 grams)
- Calories: 471
- Total Fat: 33 g
- Saturated Fat: 5 g
- Cholesterol: 311 mg
- Sodium: 639 mg
- Total Carbohydrate: 33 g
- Dietary Fiber: 5.1 g
- Sugars: 3 g
- Protein: 17 g
Check out More Recipes:
- Martha Stewart Crab Cakes Recipe
- Martha Stewart Coleslaw
- Martha Stewart Sweet Potato Casserole
- Martha Stewart Creamed Spinach
- Martha Stewart Potatoes Au Gratin
Martha Stewart Egg Salad
Description
This easy and creamy egg salad is a quick and nutritious meal perfect for lunch or a light dinner. With simple ingredients like eggs, mayonnaise, and Dijon mustard, you can easily customize it to your taste. Serve it on toast or with fresh greens for a delicious, satisfying dish!
Ingredients
Instructions
- Chop eggs: Coarsely chop 8 peeled hard-cooked eggs in a medium bowl.
- Stir in remaining ingredients: Add ½ cup mayonnaise, 2 tablespoons chopped celery, 2 teaspoons Dijon mustard, and a few dashes of hot-pepper sauce. Season with salt and pepper, and stir gently.
- Serve: Serve on bread or toast with lettuce or watercress.
Notes
- Use fresh eggs: For the best texture, use eggs that are freshly boiled and peeled. Fresh eggs will give the salad a smoother consistency.
- Adjust the spice: Add more hot-pepper sauce if you like a spicier kick. Start with a little, then taste and adjust.
- Chill before serving: For a cooler, refreshing salad, let it sit in the fridge for 10-15 minutes before serving.
- Don’t overmix: Gently stir the ingredients to keep the eggs from becoming mushy.
- Customize with extras: Feel free to add chopped pickles, onion, or herbs like dill for extra flavor and crunch.
Martha Stewart Egg Salad