Ingredients
Scale
- 6 large hard-boiled eggs
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1/4 cup finely chopped celery
- Salt and pepper to taste
- 2 tablespoons chopped fresh herbs (optional)
Instructions
- 1. Boil the Eggs: Place eggs in a pot, cover with cold water, bring to a boil over medium heat. Cover and remove from heat; let sit for 12 minutes.
- 2. Chill and Peel: Transfer eggs to an ice bath for 10 minutes, then peel under running water.
- 3. Mash and Mix: Chop peeled eggs into bite-sized pieces. Mash slightly with a fork, then mix in mayonnaise and Dijon mustard.
- 4. Add Crunch and Flavor: Fold in chopped celery and season with salt and pepper. Add fresh herbs if desired.
- 5. Serve It Up: Enjoy chilled on toasted bread or lettuce leaves.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Lunch
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup (120g)
- Calories: 290
- Sugar: 1g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 14g
- Cholesterol: 370mg