Egg Salad Recipe

Egg Salad Recipe Introduction Egg salad is a classic, creamy, and protein-packed dish that can be enjoyed as a sandwich filling, dip, or even on its own. With its simple preparation and versatility, it’s ideal for a quick lunch or snack. This recipe combines perfectly cooked eggs with tangy mustard, rich mayo, and fresh herbs for a well-rounded, savory flavor. It’s easy to adjust for personal preferences, making it a must-try for anyone looking to make a delicious, easy-to-prepare salad. Ingredients 6 large eggs 3 tbsp mayonnaise 1 tbsp Dijon mustard 1 tsp fresh lemon juice Salt and pepper to taste 1 tbsp chopped fresh chives (or green onions) 1 tbsp fresh parsley, chopped Optional: a pinch of paprika or smoked paprika for added flavor Instructions Boil the Eggs: Place the eggs in a pot, cover with cold water, and bring to a boil. Once boiling, reduce the heat and simmer for 9–12 minutes. Transfer the eggs to an ice bath for 5 minutes to cool, making them easier to peel. Prepare the Eggs: