Easy Egg Salad

Egg salad usually lasts 3 to 4 days in the refrigerator when stored in an airtight container.

Yes. Use Greek yogurt, mashed avocado, or a mix of yogurt and mustard.

Dry the celery well, do not overdo lemon juice, and keep the salad cold.

Dijon mustard, pickles, dill, paprika, chives, avocado, or hot sauce all work well.

Yes. Serve it in lettuce cups or over greens instead of bread.

Creamy easy egg salad with hard-boiled eggs, mayonnaise, celery, lemon, herbs, salt, and pepper.

Scale

4 hard-boiled eggs

2 tablespoons mayonnaise

1 celery stalk, finely chopped

1 tablespoon chopped dill or parsley

1 teaspoon lemon juice

Salt and black pepper, to taste

Optional: 1 teaspoon Dijon mustard

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For the best flavor, chill the egg salad for 15 minutes before serving.