A perfectly executed egg salad is like conducting a culinary symphony – every ingredient plays its part in creating a harmonious whole. My grandmother first taught me this master’s egg salad recipe when I was just tall enough to reach the kitchen counter. Years later, it remains my go-to comfort food and never fails to impress at gatherings.
| Ingredient | Quantity |
|---|---|
| Large Eggs | 2 |
| Mayonnaise | 2 tablespoons |
| Dijon Mustard | 1/2 teaspoon |
| Celery | 1 tablespoon |
| Fresh Chives | 1 teaspoon |
| Ingredient | Quantity |
|---|---|
| Large Eggs | 4 |
| Mayonnaise | 4 tablespoons |
| Dijon Mustard | 1 teaspoon |
| Celery | 2 tablespoons |
| Fresh Chives | 2 teaspoons |
| Ingredient | Quantity |
|---|---|
| Large Eggs | 8 |
| Mayonnaise | 8 tablespoons |
| Dijon Mustard | 2 teaspoons |
| Celery | 4 tablespoons |
| Fresh Chives | 4 teaspoons |
| Nutrient | Amount |
|---|---|
| Calories | 215 |
| Protein | 13g |
| Fat | 18g |
| Carbohydrates | 2g |
| Fiber | 0.5g |
When stored in an airtight container, this egg salad stays fresh for up to 3 days.
Yes! It actually tastes better after the flavors have had a chance to meld for a few hours.
Absolutely! Feel free to add extras like diced red onion, paprika, or fresh dill.
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