Egg Salad
4 servings10 min prep10 min cookEasy
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The Tale of Egg Salad
Story updated
Egg salad has long roots in European and American cooking as a simple way to use hard-boiled eggs, closely related to deviled eggs. It became especially common in the US as a sandwich filling from the 19th century onward.
Ingredients
Scale:· 4 servings
- 8 large eggs
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 celery stalks, finely diced
- 2 tablespoons chives, chopped
- Salt and black pepper to taste
- Paprika for garnish (optional)
Instructions
- 1Place the eggs in a pot, cover with cold water, and bring to a boil over medium-high heat.
- 2Once boiling, cover the pot, remove from heat, and let the eggs sit for 10 minutes.
- 3Drain and cool the eggs in ice water, then peel and chop them into small pieces.
- 4In a bowl, mix the chopped eggs with mayonnaise, Dijon mustard, celery, and chives.
- 5Season with salt and pepper, sprinkle with paprika if using, and serve chilled or at room temperature.
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