5 from 84 votes
Delicious Egg Salad Recipe
This egg salad combines hard-boiled diced eggs with red onion, celery, garlic, dill pickles, capers, and a blend of mayonnaise and mustard for a creamy, tangy salad. Fresh dill adds herbal brightness. The mixture creates a balanced texture of soft eggs and crunchy vegetables, suitable for sandwiches or serving with fresh vegetables or avocado halves.
Prep Time
15 mins
Cook Time
12 mins
Servings:
6
Calories:
253 kcal
Course:
Lunch
Cuisine:
French, American, British
Ingredients
- 12 egg hard-boiled
- ½ cup onion small diced, red variety
- 2 celery rib small diced
- 2 garlic finely minced
- 2 dill pickles small diced
- 1 tablespoon capers roughly minced
- 1/3 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon yellow mustard
- 1 ½ tablespoons dill minced fresh
- salt to taste
- black pepper to taste
Instructions
- Immediately chill the eggs in an ice bath once they are done cooking and let stand for 4 to 5 minutes.
- Remove the shell, and medium dice. Place them in a large bowl.
- Add in all the remaining ingredients and mix using a rubber spatula until combined.
- Serve the egg salad on an open faces piece of bread with lettuce and additional garnishes of paprika, dill, and chive.
Cup of Yum
Notes
- Prepare the egg salad up to one day ahead; drain excess liquid and add mayonnaise or seasoning as needed before serving.
- Store the salad tightly covered in the refrigerator for up to three days; freezing is not recommended.
- Customize the salad by adding, removing, or substituting ingredients according to your taste preferences.
- For a low-carb serving, try filling halved and peeled avocados with the egg salad.
Nutrition Information
Calories
253kcal
(13%)
Carbohydrates
4g
(1%)
Protein
13g
(26%)
Fat
20g
(31%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
7g
(41%)
Monounsaturated Fat
6g
(30%)
Trans Fat
1g
(50%)
Cholesterol
378mg
(126%)
Sodium
472mg
(20%)
Potassium
188mg
(4%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
587IU
(12%)
Vitamin C
2mg
(2%)
Calcium
72mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 253
% Daily Value*
| Calories | 253kcal | 13% |
| Carbohydrates | 4g | 1% |
| Protein | 13g | 26% |
| Fat | 20g | 31% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 378mg | 126% |
| Sodium | 472mg | 20% |
| Potassium | 188mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 587IU | 12% |
| Vitamin C | 2mg | 2% |
| Calcium | 72mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.