Ingredients

  • 8 large eggs
  • ½ cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 2 tablespoons finely chopped celery
  • 2 tablespoons chopped green onions
  • 1 tablespoon sweet pickle relish
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon paprika
  • 1 teaspoon lemon juice
  • 1 tablespoon chopped fresh parsley

Instructions

  1. Boil the Eggs: Place eggs in a saucepan, cover with water, and bring to a boil. Cook for 10–12 minutes.
  2. Cool and Peel: Transfer eggs to an ice bath for 5 minutes. Peel and chop them into small pieces.
  3. Prepare the Dressing: In a large bowl, combine mayonnaise, Dijon mustard, lemon juice, salt, black pepper, and paprika.
  4. Add Vegetables: Stir in chopped celery, green onions, pickle relish, and parsley.
  5. Combine: Gently fold in the chopped eggs until everything is evenly coated with the creamy dressing.
  6. Chill: Cover and refrigerate for at least 30 minutes to allow the flavors to blend.
  7. Serve: Garnish with a little paprika and fresh parsley.

Serving Suggestions

  • Serve on toasted bread or croissants.
  • Use as a sandwich filling or wrap.
  • Enjoy with crackers or fresh lettuce.
  • Serve as a side dish with grilled chicken.

Storage Tips

  • Store in an airtight container in the refrigerator for up to 3–4 days.
  • Keep chilled and avoid leaving it at room temperature for more than 2 hours.

Enjoy this creamy, rich, and delicious homemade egg salad! 🥚