Classic Creamy Egg Salad

Ingredients

• 8 large eggs, hard-boiled and peeled
• ¼ cup mayonnaise
• 1 tablespoon Dijon or yellow mustard
• 2 tablespoons finely chopped green onions
• 2 tablespoons finely diced celery
• 1 tablespoon finely grated carrot (optional)
• 1 teaspoon lemon juice
• Salt and black pepper, to taste
• ½ teaspoon paprika (optional)
• 1 tablespoon chopped fresh parsley or dill (optional)

Instructions

1. Hard-boil the eggs, then cool them in ice water and peel.
2. Chop the eggs into small pieces and place them in a large bowl.
3. Add the mayonnaise, mustard, lemon juice, green onions, celery, and grated carrot.
4. Season with salt, pepper, and paprika.
5. Mix gently until creamy while leaving some small egg chunks for texture.
6. Stir in the parsley or dill if using.
7. Refrigerate for at least 30 minutes before serving.

Serving Ideas

• Spread on toasted bread or sandwiches.
• Serve with crackers.
• Spoon over lettuce for a light meal.
• Use as a filling for wraps or stuffed tomatoes.

Storage: Keep refrigerated in an airtight container for up to 3 days.