Description
A comforting and creamy egg salad with a zesty lemon twist and delightful crunch from fresh vegetables.
Ingredients
Scale
- 10 large hard-boiled eggs
- 1/3 cup mayonnaise
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Chopped celery (optional)
- Chopped green onions (optional)
Instructions
- Peel and chop the hard-boiled eggs into small pieces in a medium bowl.
- Add the mayonnaise and lemon juice to the eggs, mixing gently to combine.
- Season with salt and pepper to taste.
- If desired, stir in chopped celery and green onions.
- Cover and refrigerate for at least 30 minutes before serving.
Notes
Make-ahead tips: Prepare your egg salad a day before; it tastes even better once the flavors develop.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 12g
- Cholesterol: 370mg
Keywords: egg salad, easy recipes, summer picnic, lunch ideas