Crispy Egg Salad

A delightful combination of creamy eggs and crunchy vegetables, perfect for a quick lunch or as a side dish.

Scale

6 large eggs – boiled and peeled
1/4 cup mayonnaise – for creaminess (Greek yogurt can be a substitute for a lighter version)
1 teaspoon Dijon mustard – adds a tangy kick
1 tablespoon lemon juice – fresh is best for flavor
1/4 cup celery – finely chopped for that crunch
1/4 cup green onions – chopped (or a small red onion for a bolder taste)
Salt and pepper to taste – seasoning to enhance flavor
1/2 cup crispy bacon bits (optional) – for added crunch and flavor
Fresh herbs (like dill or parsley) – for garnishing

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Boil the eggs: Place eggs in a saucepan and cover with cold water. Bring to a boil, then cover and remove from heat. Let sit for about 10-12 minutes. Drain the hot water and place eggs in an ice bath to cool.
Peel and chop: After the eggs have cooled down, peel them carefully. Chop the eggs into bite-sized pieces and set them aside in a mixing bowl.
Prepare the dressing: In a separate bowl, mix the mayonnaise, Dijon mustard, lemon juice, salt, and pepper. Stir until well combined.
Mix the ingredients: Pour the dressing over the chopped eggs and add in the chopped celery, green onions, and crispy bacon (if using). Gently fold everything together until all the ingredients are coated with the dressing.
Taste and adjust: Taste your egg salad and adjust the seasoning as desired.
Serve: Serve the egg salad on a bed of lettuce, in a sandwich, or on crackers, garnished with fresh herbs if desired.

Chill before serving to enhance flavors.