The Best Egg Salad Recipe
Creamy, classic egg salad made with hard-boiled eggs, mayo, Dijon, and a little celery and onion for crunch. Perfect for sandwiches, and ready in about 30 minutes.
Servings 4 sandwiches
Calories 225kcal
Ingredients
- 6 large eggs
- 1/3 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 small rib celery finely diced (about 2 tablespoons)
- 1 tablespoon onion finely minced (or chopped chives)
- 1/4 teaspoon salt plus more to taste
- 1/8 teaspoon black pepper plus more to taste
- Paprika or fresh dill to garnish (optional)
Instructions
- Bring a pot of water to a gentle boil. Lower the eggs in with a spoon and boil gently for 12 minutes.
- Transfer the eggs straight to a bowl of ice water and let them sit at least 5 minutes, until fully cooled.
- Crack and peel the eggs under a thin stream of cool running water. Chop them into a rough dice, leaving some pieces bigger than others.
- Add the mayonnaise, Dijon, celery, onion, salt, and pepper. Fold together gently with a spatula until just combined.
- Taste and adjust the salt, mayo, and mustard until it tastes right to you.
- Cover and chill 20 to 30 minutes if you have time, then serve on bread with a leaf of lettuce.
Notes
Slightly older eggs peel more easily than fresh ones. The Dijon is not overpowering and won't taste like mustard in the finished salad; if you'd rather leave it out, add a teaspoon of lemon juice or a splash of pickle juice instead. For a lighter salad, swap half the mayo for plain Greek yogurt. Store in an airtight container in the fridge up to 3 days; do not freeze.
Nutrition
Calories: 225kcal | Carbohydrates: 1g | Protein: 9g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 253mg | Sodium: 379mg | Potassium: 127mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 415IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg
