Ingredients
- eggs
- /4 cup yellow mustard
- /2 cup mayonnaise
- /2 teaspoon chopped fresh basil
- /2 teaspoon chopped fresh parsley
- /4 teaspoon garlic salt
- /2 teaspoon salt
- /4 teaspoon onion powder
- /2 teaspoon hot pepper sauce
- /2 cup finely chopped celery
Instructions
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Step 1
I start by placing the eggs in a saucepan and covering them with cold water. Bring the water to a boil, then immediately remove from heat. Cover and let them sit in the hot water for 10-12 minutes. This method gives perfectly cooked yolks every time. Once done, I cool them under cold water, peel, and finely chop them. In a mixing bowl, combine the yellow mustard, mayonnaise, basil, parsley, garlic salt, salt, onion powder, and hot pepper sauce. Whisk until smooth. Then, fold in the chopped eggs and celery until well coated. Let it chill in the fridge for at least 30 minutes before serving—it helps the flavors meld together beautifully. This spread is fantastic on keto-friendly toast, in lettuce cups, or simply on its own.
Chef's Tip
My little secret is to fold in a teaspoon of finely chopped capers—they add a briny pop that complements the mustard beautifully. Also, make sure your celery is extra crisp for that satisfying crunch.
Storage Tips
Store the egg salad in an airtight container in the fridge for up to 4 days. Give it a quick stir before serving, and avoid freezing as the texture of the eggs and mayo will become unpleasant.
Variation Tips
Try stuffing the egg salad into avocado halves for a filling, nutrient-packed meal. For added crunch and flavor, fold in some chopped bacon or a handful of chopped olives. You can also enjoy it as a dip with cucumber slices or pork rinds.