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–+ servings

Classic Egg Salad Recipe

A simple and delicious egg salad, perfect for sandwiches or served over greens.
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Course: Main Course, Salad
Cuisine: American
Keyword: Egg Salad, The Best Egg Salad
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4
Calories: 322kcal

Ingredients

  • 8 large eggs, hard-boiled, cooled, and peeled
  • ½ cup mayonnaise
  • 1 ½ tsp yellow or Dijon mustard
  • 1 green onion, thinly sliced
  • 1 celery rib, finely diced
  • 2 tsp fresh dill (or ½ teaspoon dried dill)
  • Salt and black pepper, to taste

Instructions

  • Cut the eggs in half, remove the yolks, and place them in a bowl. Finely chop the egg whites.
  • Mash the yolks with mayonnaise, mustard, salt, and pepper until smooth.
  • Stir in the chopped egg whites, green onion, and celery.
  • Serve on bread, in a wrap, or over a bed of lettuce.

Notes

  • Hard-Boiling Eggs: Place eggs in a pot, cover with water, and bring to a boil. Remove from heat, cover, and let sit for 15-17 minutes. Transfer to an ice bath for 5 minutes before peeling.
  • Storage: Keep leftover egg salad in an airtight container in the fridge for up to 4 days.

Nutrition

Calories: 322kcal | Carbohydrates: 2g | Protein: 12g | Fat: 30g | Saturated Fat: 7g | Cholesterol: 340mg | Sodium: 333mg | Potassium: 149mg | Sugar: 1g | Calcium: 55mg | Iron: 2mg
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