Egg salad recipe with lemon juice
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This egg salad is the perfect summer dish – healthy, flavorful, and so easy to make! The lemon juice gives it a bright flavor, while the mayonnaise and mustard add creaminess and depth. I like to add a little bit of celery for crunch, but you could also add chopped nuts or seeds. This egg salad is great on its own, or as a sandwich or wrap filling. Enjoy!
Ingredients:
6 eggs
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1/2 cup diced celery
salt and pepper, to taste
Instructions:
Place the eggs in a saucepan and cover with cold water. Bring to a boiling, then reduce the heat and let simmer for 10 minutes.
Remove the eggs from the pan and place in a bowl of ice water. Let cool for 5 minutes.
Peel the eggs and chop into small pieces.
In a large bowl, whisk together the mayonnaise, mustard, lemon juice, celery, salt and pepper.
Add the chopped eggs and stir until everything is evenly mixed.
Taste and adjust seasoning as necessary. Serve chilled
