5 from 309 votes
Best Egg Salad
This Best Egg Salad combines hard-boiled eggs with finely diced red onion, fresh parsley, chives, mayonnaise, Dijon mustard, and lemon juice for a creamy, flavorful salad. Seasoned with salt and pepper, it offers a balanced texture and tangy, herbaceous notes, suitable for sandwiches, wraps, or eating on its own.
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings:
4
servings
Calories:
197 kcal
Course:
Salad
Cuisine:
American
Ingredients
- 6 egg 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
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
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!
Cup of Yum
Notes
- Boil eggs carefully to avoid cracking: bring water to boil, reduce to a gentle simmer, and slowly add eggs with a skimmer.
- Cool eggs in an ice water bath for at least 15 minutes to ease peeling and prevent overcooking.
- Hard-boiled eggs can be prepared a day ahead and refrigerated.
- Store egg salad in an airtight container in the refrigerator for up to 3 to 4 days; do not leave at room temperature over 2 hours (or 1 hour in hot conditions) for food safety.
- Adjust egg chopping size to preference to control texture in the salad.
Nutrition Information
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%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 197
% 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.