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Creamy Egg Salad

A rich and velvety egg salad that's quick to make, customizable, and deliciously satisfying for lunch or a light dinner.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Light Dinner, Lunch
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the salad
  • 6 pieces hard-boiled eggs Chopped into small pieces
  • 1/4 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • to taste Salt and pepper
  • Chopped chives or green onions (optional) For added flavor
  • Whole grain bread (for serving, optional) To enjoy as a sandwich

Method
 

Preparation
  1. Peel the hard-boiled eggs and chop them into small pieces.
  2. In a bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper.
  3. Gently fold in the chopped eggs until well mixed.
  4. Add chopped chives or green onions if desired.
  5. Serve on whole grain bread or enjoy by itself.

Notes

Store leftovers in an airtight container in the fridge for 3-5 days. Can be prepped a day in advance for quick meals. Timing is key, boil your eggs ahead of time to save time on busy days. For a healthier option, consider using Greek yogurt instead of mayonnaise.