Description
Creamy, tangy, and loaded with protein—this Masters-style egg salad is a 5-minute classic that’s perfect for sandwiches, wraps, or as a quick scoop over greens. It’s made with pantry staples and finished with just the right touch of Dijon and lemon for flavor that’s anything but basic.
Ingredients
6 large eggs
3 tbsp mayonnaise
1 tsp Dijon mustard
½ tsp salt
¼ tsp black pepper
1 tbsp chopped chives (optional)
1 tsp lemon juice (optional, for brightness)
Instructions
Step 1: Boil the Eggs
Place eggs in a pot; cover with water.
Bring to a boil, then reduce to low and simmer for 9–12 minutes.
Transfer eggs to an ice bath to cool fully, then peel.
Step 2: Prep the Eggs
4. Chop or mash eggs based on your desired texture (chunky for salads, mashed for sandwiches).
Step 3: Mix the Dressing
5. In a bowl, mix mayo, Dijon, salt, pepper, and optional lemon juice and chives.
Step 4: Combine & Fold
6. Gently fold the chopped eggs into the dressing until fully coated.
Step 5: Serve It Up!
On toasted bread or croissants
Wrapped in tortillas
Scooped over leafy greens
With crackers or veggies as a dip
- Prep Time: 5 minutes
- Cook Time: 12 minutes (boiling eggs)
Nutrition
- Serving Size: 4 servings
- Calories: 240 kcal
- Sodium: 380mg
- Fat: 20g
- Carbohydrates: 1g
- Protein: 12g
- Cholesterol: 375mg