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.
Cook eggs and cool. Once cooled, peel and chop eggs (we like ours chunky) and place into a salad bowl.
Add finely chopped celery, red onion, dill and chives.
In a separate bowl, combine the ingredients for the dressing. Gently stir the dressing into the egg salad until coated and serve.
Notes
To Store Leftover Egg Salad: Egg salad should not be left at room temperature for longer than 2 hours. Cover and refrigerate for 3-5 days. Since the flavors mellow out at the salad stands, season to taste before serving.
Nutrition Facts
Egg Salad Recipe with the Best Dressing
Amount per Serving
Calories
290
% Daily Value*
Fat
24
g
37
%
Saturated Fat
5
g
31
%
Cholesterol
380
mg
127
%
Sodium
565
mg
25
%
Potassium
146
mg
4
%
Carbohydrates
2
g
1
%
Sugar
2
g
2
%
Protein
13
g
26
%
Vitamin A
800
IU
16
%
Vitamin C
3.3
mg
4
%
Calcium
50
mg
5
%
Iron
1.2
mg
7
%
* Percent Daily Values are based on a 2000 calorie diet.