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The Best Egg Salad Recipe
The BEST Egg Salad – superb hard boiled eggs transformed into the ever classic egg salad. Prepared in under 15 minutes with minimal cleanup; simple, healthy - the perfect lunch.
- 8 eggs
- 1/2 cup mayonnaise
- 2 green onions finely chopped
- 1 stalk celery finely chopped
- 1 tbsp yellow mustard
- 1 tbsp fresh dill chopped
- 1/4 tsp salt or to taste
Cook the eggs - In a saucepan place the eggs in enough water to cover them. Bring the water to a boil, cover the saucepan with a lid and remove from heat. Let the eggs stand in the hot boiling water covered for about 12 minutes, then remove, cool and peel.
Prep the eggs: Cut the peeled eggs in half and remove the egg yolks from them. Place the egg yolks in a bowl and mix together with the mayo, mustard and salt. Mash it together with a fork. Chop the egg whites into small pieces and add to a bowl.
Finish the egg salad: Add the yolk mixture to the chopped egg whites, add the green onions, dill, celery and mix well.
Serve - Serve on bread of choice, with some nice crisp lettuce.
- Properly stored in an airtight container, your leftover egg salad will last for 3 to 5 days in the fridge.
Calories: 322kcal | Carbohydrates: 2g | Protein: 12g | Fat: 30g | Saturated Fat: 6g | Cholesterol: 339mg | Sodium: 500mg | Potassium: 164mg | Fiber: 1g | Sugar: 1g | Vitamin A: 598IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 2mg