lunch · vegetarian · dairy-free · gluten-free
Classic egg salad
Creamy chopped egg salad with celery, chives and a little mustard, for sandwiches or lettuce cups.
- Time
- 20min
- Steps
- 4
Ingredients
Tick what you already have.
Allergens
Contains egg.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Cover the eggs with cold water, bring to a boil, cover and stand off the heat 11 minutes. Cool in ice water and peel.
-
2
Chop the eggs.
-
3
Fold in mayo, mustard, lemon, celery, chives, salt and pepper.
-
4
Dust with paprika. Serve on toast or in lettuce cups.
