Go Back
–+ servings
Egg Salad

Classic Egg Salad Recipe: Quick, Easy, and Deliciously Creamy

This egg salad is a creamy mix of hard-boiled eggs and simple ingredients, perfect for sandwiches or as a side.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Lunch
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 6 large eggs hard-boiled
  • 1/4 cup mayonnaise or to taste
  • 1 tablespoon mustard Dijon or yellow
  • 1/4 cup celery finely chopped
  • 1/4 cup red onion finely chopped
  • 1 teaspoon salt or to taste
  • 1/4 teaspoon black pepper freshly ground
  • 1 tablespoon fresh dill chopped, optional

Equipment

  • Mixing Bowl
  • Ice Bath
  • Knife
  • Cutting Board

Method
 

  1. Hard-boil the eggs, then peel and chop them.
  2. In a mixing bowl, combine the chopped eggs, mayonnaise, mustard, celery, red onion, salt, black pepper, and dill (if using).
  3. Mix until well combined.
  4. Serve as a sandwich filling or as a side dish.

Nutrition

Serving: 1servingCalories: 210kcalCarbohydrates: 2gProtein: 10gFat: 18g

Notes

To store Egg Salad, keep it in an airtight container in the refrigerator for up to three days. Avoid reheating; enjoy it cold for a refreshing treat.

Tried this recipe?

Let us know how it was!