Best Egg Salad
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5.0
309 reviews
Excellent
Best Egg Salad
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This is the classic deli-style egg salad we all know and love—perfectly creamy, delightfully chunky, and filled with fresh flavors. Watch how I make this in my kitchen in the video below!
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Ingredients
- 6 eggs room temperature
- ¼ cup red onion finely diced
- ¼ cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons parsley finely diced
- 2 tablespoons chives finely diced
- 1 teaspoon lemon juice
- Kosher salt and freshly ground black pepper to taste
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Instructions
- Boil the eggs. Bring a pot of water to a boil. Then turn the heat to low so there's no bubbles. Use a skimmer to slowly and gently place the eggs in the pot. Turn the heat back to high and boil the eggs for 12 minutes.
- Chill the eggs. Transfer the eggs to an ice water bath to stop the cooking process and cool completely (at least 15 minutes).
- Mix the salad. Peel the hard-boiled eggs, and slice them up to your preferred level of chunkiness. Add the chopped eggs to a mixing bowl along with the red onion, chives, parsley, mayonnaise, Dijon mustard, lemon juice, salt, and pepper. Stir all of the ingredients together, until well combined.
- Enjoy the egg salad straight from the bowl, or in a sandwich or wrap. I have more ideas in the post!
Equipments used:
Notes
- You can prep the hard-boiled eggs a day in advance and store them in the fridge.
- Egg salad can be stored in an airtight container in the fridge for 3 to 4 days. Never leave it out at room temperature for more than 2 hours (or 1 hour if it’s particularly warm outside). Otherwise, it may start to go bad.
- Make-ahead tip: You can prep the hard-boiled eggs a day in advance and store them in the fridge.
- Storage tip: Egg salad can be stored in an airtight container in the fridge for 3 to 4 days. Never leave it out at room temperature for more than 2 hours (or 1 hour if it’s particularly warm outside). Otherwise, it may start to go bad.
- The eggs may crack if you introduce cold eggs straight to the boiling hot water. So I leave my eggs out prior to boiling, or run them under lukewarm water for a few seconds, as well as turn off the boil right before placing the eggs in the pot.
- I also use a skimmer to introduce the eggs to boiling water gently, so they don't hit the bottom of the pot and crack.
Nutrition Information
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Calories
197kcal
(10%)
Carbohydrates
1g
(0%)
Protein
8g
(16%)
Fat
16g
(25%)
Saturated Fat
3g
(15%)
Cholesterol
251mg
(84%)
Sodium
226mg
(9%)
Potassium
116mg
(3%)
Sugar
1g
(2%)
Vitamin A
580IU
(12%)
Vitamin C
4.6mg
(5%)
Calcium
40mg
(4%)
Iron
1.3mg
(7%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 197 kcal
% Daily Value*
| Calories | 197kcal | 10% |
| Carbohydrates | 1g | 0% |
| Protein | 8g | 16% |
| Fat | 16g | 25% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 251mg | 84% |
| Sodium | 226mg | 9% |
| Potassium | 116mg | 2% |
| Sugar | 1g | 2% |
| Vitamin A | 580IU | 12% |
| Vitamin C | 4.6mg | 5% |
| Calcium | 40mg | 4% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
309 reviews
Excellent
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