Ingredients
Scale
- 6 large eggs
- 1/2 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp freshly squeezed lemon juice
- 1/4 cup finely chopped celery
- 2 tbsp chopped fresh dill or chives
- Salt and pepper to taste
Instructions
- Boil the eggs in a pot of cold water over medium-high heat until boiling. Cover and remove from heat, letting them sit for 10-12 minutes.
- While the eggs cool, mix mayonnaise, Dijon mustard, lemon juice, salt, and pepper in a bowl until smooth.
- Cool the eggs under cold running water, peel them gently, and chop into bite-sized pieces.
- Fold the chopped eggs into the dressing along with celery and herbs until evenly coated without overmixing.
- Taste and adjust seasoning if needed. Serve on toasted bread or in lettuce wraps.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup (120g)
- Calories: 240
- Sugar: 1g
- Sodium: 380mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 9g
- Cholesterol: 370mg