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Classic Egg Salad Recipe

Classic egg salad recipe never gets old. This picnic-perfect recipe is made using hard-boiled eggs, mayonnaise, mustard, celery, onions, chives, dill, and paprika. It's my favorite summer salad that's packed with protein and nutrients, along with wonderful flavors too!

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 3 servings
Calories: 223 kcal
Course: Salad , Lunch
Cuisine: American

Ingredients

  • 6 hard boiled eggs
  • 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 and pepper to taste
  • ½ red onion finely chopped
  • 1 celery stalk diced fine
  • ¼ cup Dill finely chopped
  • 2 tablespoons parsley finely chopped
  • ¼ cup chives finely chopped

Instructions

    Cup of Yum
  1. Carefully place eggs in a pan, and pour room temperature water until eggs are fully immersed in water.
  2. Bring it to a boil on medium-low heat and let eggs cook for 8 to 10 minutes.
  3. Drain eggs immediately and immerse them in ice cold water bath for 5 to 8 minutes.
  4. Peel the skin off.
  5. Coarsely chop hard-boiled eggs.
  6. In a small bowl add mayonnaise, Dijon mustard, minced garlic(optional), ground pepper, salt, smoked paprika, and lemon juice. Whisk well until combined.
  7. To chopped eggs, add diced red onions, celery, dill, parsley, chives and the dressing. Mix well.
  8. Serve it as a salad or spread it over the bread as a sandwich for a low-carb lunch/dinner.

Notes

  • Nutritional Info – Please remember that the nutritional information provided is only a rough estimate and can vary greatly based on the products used.
  • Highly recommend you use organic free-range eggs. Add a teaspoon of baking soda or white vinegar to the boiling water to avoid cracking of eggs. Use good quality mayonnaise for the best taste. You can add more mayonnaise for creamier salad, or reduce the amount to make it less creamier. Feel free to use ½ plain Greek yogurt and ½ full-fat mayonnaise if you like. Coarsely chop the egg white and yolk, so the salad has a texture in its bite. You can use a pastry cutter to chop the eggs. The recipe can be easily doubled to make more. Feel free to add extra add-ons for added taste and texture. Extra add-ons like capers, hot sauce, sweet pickles (chopped), cooked and crumbled crispy bacon, pimientos, pickled cucumbers, and even chunks of canned tuna.
  • Highly recommend you use organic free-range eggs.
  • Add a teaspoon of baking soda or white vinegar to the boiling water to avoid cracking of eggs.
  • Use good quality mayonnaise for the best taste. You can add more mayonnaise for creamier salad, or reduce the amount to make it less creamier.
  • Feel free to use ½ plain Greek yogurt and ½ full-fat mayonnaise if you like.
  • Coarsely chop the egg white and yolk, so the salad has a texture in its bite. You can use a pastry cutter to chop the eggs.
  • The recipe can be easily doubled to make more.
  • Feel free to add extra add-ons for added taste and texture. Extra add-ons like capers, hot sauce, sweet pickles (chopped), cooked and crumbled crispy bacon, pimientos, pickled cucumbers, and even chunks of canned tuna.

Nutrition Information

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 (6%) Fiber 1g (4%) Sugar 3g (6%) Vitamin A 1557IU (31%) Vitamin C 12mg (13%) Calcium 71mg (7%) Iron 2mg (11%)

Nutrition Facts

Serving: 3servings

Amount Per Serving

Calories 223

% 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.