Classic Egg Salad Recipe
User Reviews
5
Classic Egg Salad Recipe
Description
The Classic Egg Salad recipe begins with perfectly hard-boiled eggs, peeled and coarsely chopped to retain distinct pieces for texture. A dressing of mayonnaise, Dijon mustard, minced garlic, smoked paprika, lemon juice, salt, and black pepper binds the eggs while adding creamy tang and subtle smoky warmth. Freshly chopped red onion, celery, dill, parsley, and chives introduce crispness and herbal freshness that balances the richness of the dressing and eggs.
This salad’s texture is a combination of creamy binding and small crunchy and tender chunks, making it satisfying as a sandwich spread or served simply over greens. The flavors are layered yet mild, making it a versatile choice for lunches or casual meals.
Adjusting the mayonnaise quantity allows control over creaminess, and additional mix-ins like pickles or bacon can add complexity. Chopping eggs with a pastry cutter gives a consistent texture, and organic free-range eggs are recommended for best results.
Ingredients
- 6 egg hard boiled
- ¾ cup mayonnaise for best results use full fat mayonnaise
- ½ teaspoon Dijon mustard
- 1 tablespoon lemon juice
- 1 clove garlic minced
- 1 teaspoon smoked paprika
- salt to taste
- black pepper to taste
- ½ red onion finely chopped
- 1 celery diced fine, stalk
- ¼ cup dill finely chopped
- 2 tablespoons parsley finely chopped
- ¼ cup chives finely chopped
Instructions
- Carefully place eggs in a pan, and pour room temperature water until eggs are fully immersed in water.
- Bring it to a boil on medium-low heat and let eggs cook for 8 to 10 minutes.
- Drain eggs immediately and immerse them in ice cold water bath for 5 to 8 minutes.
- Peel the skin off.
- Coarsely chop hard-boiled eggs.
- In a small bowl add mayonnaise, Dijon mustard, minced garlic(optional), ground pepper, salt, smoked paprika, and lemon juice. Whisk well until combined.
- To chopped eggs, add diced red onions, celery, dill, parsley, chives and the dressing. Mix well.
- Serve it as a salad or spread it over the bread as a sandwich for a low-carb lunch/dinner.
Notes
- Use organic free-range eggs for best taste and quality.
- Add a teaspoon of baking soda or white vinegar to the boiling water to reduce egg cracking.
- Adjust the mayonnaise amount to control creaminess, and consider substituting half with plain Greek yogurt.
- Coarsely chop eggs with a pastry cutter for consistent texture.
- Feel free to add optional extras like capers, pickles, crispy bacon, or tuna for variation.
- This recipe can be doubled for larger batches.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3servings
Amount Per Serving
Calories 223 kcal
% Daily Value*
| Serving | 3servings | |
| Calories | 223kcal | 11% |
| Carbohydrates | 5g | 2% |
| Protein | 14g | 28% |
| Fat | 53g | 82% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 397mg | 132% |
| Sodium | 496mg | 21% |
| Potassium | 212mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 1557IU | 31% |
| Vitamin C | 12mg | 13% |
| Calcium | 71mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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