Egg Salad with Spring Onions
Egg Salad with Spring Onions is a delightful dish that perfectly marries the creaminess of eggs with the crisp freshness of spring onions. This classic recipe evokes memories of joyful family gatherings, making it ideal for brunches, picnics, or late-night cravings. With its simple ingredients and foolproof methods, you can create a restaurant-quality salad that’s sure to impress your guests.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: Serves 4
- Category: Salad
- Method: Boiling
- Cuisine: American
Ingredients
Scale
- 6 large hard-boiled eggs
- 1/2 cup mayonnaise
- 1/4 cup chopped fresh spring onions
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
Instructions
- Boil the eggs in a pot of water for 10-12 minutes until hard-boiled.
- Transfer the cooked eggs to an ice bath to cool, then peel under running water.
- Chop the cooled eggs into small pieces.
- In a mixing bowl, combine the chopped eggs, mayonnaise, Dijon mustard, spring onions, salt, and pepper. Stir gently.
- Adjust seasoning as needed and serve on crusty bread or lettuce leaves.
Nutrition
- Serving Size: 1/2 cup (120g)
- Calories: 290
- Sugar: 1g
- Sodium: 420mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 14g
- Cholesterol: 370mg
Keywords: For a healthier twist, substitute mayonnaise with Greek yogurt. Enhance flavor by adding diced pickles or fresh herbs like dill. Store in an airtight container in the refrigerator for up to three days.