Easy Egg Salad

This quick and creamy egg salad is the perfect go-to for a light lunch or picnic favorite. With just 25 minutes from start to finish, it's packed with protein and fresh flavor. Hard-boiled eggs are mashed with smooth mayonnaise, a touch of mustard, and seasoned with dill, green onion, and celery for crunch. Serve it chilled over a bed of crisp lettuce or sandwiched between slices of bread for a satisfying, no-fuss meal.

Prep Time: 15 minutes 

Cook Time: 10 minutes 

Total Time: 25 minutes

Servings: 2 servings

Ingredients

• 8 large hard-boiled eggs, cooled and peeled
• ½ cup mayonnaise
• 1 ½ teaspoons yellow mustard or Dijon mustard
• 1 green onion, thinly sliced
• 1 rib celery, finely diced
• 2 teaspoons chopped fresh dill or ½ teaspoon dried dill
• salt and black pepper to taste

Method

1. Cut the eggs in half. Remove the yolks and place them in a bowl or a shallow dish. Finely chop the egg whites.
2. Using a fork, mash the egg yolks with mayonnaise, mustard, and a pinch of salt & pepper until smooth and creamy.
3. Add the chopped egg whites, green onion, and celery. Stir well. 
4. Serve on bread or over lettuce.