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Appetizer for 4

Egg Salad with eggs

Chopped firm-boiled eggs, red onion, mayonnaise, mustard, and lemon juice make a cool, creamy salad.

$0.54per serving $
20 minstart to table
4servings

AmericanVegetarianDairy-freeGluten-freeBudgetAppetizersLunchesSide dishesSnacksBack to schoolSummer

Ingredients

  • 6 eggs
  • 3 tbsp red onion
  • 1/4 cup homemade mayonnaise
  • 1 tsp yellow mustard
  • 1 tsp lemon juice
  • salt and black pepper (optional)
  • sweet paprika (optional)
  • chopped chives (optional)

Steps

  1. Place the eggs in a pot and cover them with water.
  2. Bring the water to a boil, cover the pot, remove it from heat, and let the eggs stand for 10 minutes.
  3. Cool the eggs in cold water for 4 minutes, then peel and chop them.
  4. Mix the eggs, red onion, mayonnaise, mustard, lemon juice, salt, pepper, paprika, and chives in a bowl.
  5. Chill the egg salad for 2 minutes.

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