Best Egg Salad Recipe
The easiest Egg Salad Recipe. Hard-boiled eggs with chives, dill, celery, and onion in the creamiest Dijon mayonnaise dressing. You can serve this in many ways from a side salad to an egg salad sandwich, over greens, or in lettuce cups.
Ingredients
For the Salad:
- 8 hard-boiled eggs
- 2 Tbsp celery, finely chopped
- 3 Tbsp red onion, finely chopped
- 3 Tbsp dill, chopped
- 3 Tbsp chives, chopped
For the Dressing:
- 1/3 cup mayonnaise
- 2 tsp lemon juice
- 2 tsp Dijon mustard
- 1 garlic clove, minced or pressed
- 1/4 tsp salt, or to taste
- 1/4 tsp paprika, or to taste
- 1/4 tsp ground pepper
Instructions
- Cook eggs - Hard-boil eggs then cool in ice water. Once cooled, peel and chop eggs (we like ours chunky) and place them into a salad bowl.
- Add aromatics and herbs - Add finely chopped celery, red onion, dill and chives.
- Make the Dressing - In a separate bowl, combine the ingredients for the dressing.
- Combine - Gently stir the dressing into the egg salad until coated. Season to taste as needed and serve.
Notes
Make-Ahead and Storage: Leftover egg salad should not be left at room temperature for longer than 2 hours. Store in an airtight container in the refrigerator for 3-5 days. Since the flavors mellow out at the salad stands, season to taste before serving.
Nutrition Facts
Best Egg Salad Recipe
Amount per Serving
Calories
290
% Daily Value*
Fat
25
g
38
%
Saturated Fat
5
g
31
%
Trans Fat
0.04
g
Polyunsaturated Fat
10
g
Monounsaturated Fat
7
g
Cholesterol
381
mg
127
%
Sodium
419
mg
18
%
Potassium
174
mg
5
%
Carbohydrates
3
g
1
%
Fiber
0.5
g
2
%
Sugar
2
g
2
%
Protein
13
g
26
%
Vitamin A
736
IU
15
%
Vitamin C
3
mg
4
%
Calcium
62
mg
6
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
