Egg Salad Recipe
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5.0
21 reviews
Excellent
Egg Salad Recipe
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This classic Egg Salad Recipe makes the best side dish idea and can be used as an easy filling for sandwiches and lettuce wraps. Bonus: It's easy to make ahead of time!
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Ingredients
- 8 large eggs
- 1 tablespoon distilled white vinegar
- 1/3 cup mayonnaise
- 1 tablespoon sweet relish
- 1 tablespoon yellow mustard
- 1 tablespoon fresh dill finely chopped. (or 1 tsp. dried.)
- ¼ tsp paprika
- 1 teaspoon garlic salt
- 1 rib celery finely diced
- 3 tablespoons yellow onion finely diced
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Instructions
- Submerge the eggs in 2 inches of cool water in a pot on the stove-top. Gradually bring them to a boil. Once the boil is reached, cover the pot and remove them from the heat. Let them sit for 12 minutes.
- Place them in a colander and rinse them under cool running water to stop the cooking process. Once cooled, peel each egg.
- Slice each egg in half lengthwise. Use a small spoon to remove the yolks and transfer them to a small bowl. Dice the egg whites into fine squares of equal size.
- Add the vinegar to the warm egg yolks and let them cool, then add the mayonnaise, relish, mustard, dill, paprika and garlic salt. Mix until well-combined, then gently stir in the onions, celery, and diced egg whites until well comibined.
- If possible, chill for at least 30 minutes prior to serving. If desired, serve over 4 sandwiches or lettuce wraps
Notes
- Pro Tips:
- Storage:
- Nutritional information shared is an estimate and is per serving. There are 4 servings in this recipe. To adjust the number of servings, hover over the number "4" at the top of the recipe card in the middle and adjust the slider up/down. Ingredient quantities will automatically adjust.
- 1 teaspoon dried dill can be used instead of fresh if needed.
- Diced green onions can be used instead of yellow onions as well.
- Mix the egg yolks with the vinegar while they're still warm. The vinegar helps to prevent discoloration and enhances the flavor.
- Add the mayo when the yolks have cooled to avoid an oily consistency.
- I use Hellmann’s Mayonnaise for this recipe.
- Mashed or finely diced avocado makes a great addition to the egg yolk filling as well.
- If serving with sandwiches: Lettuce and/or arugula makes a great addition as well as crispy bacon. You can also serve these in lettuce wraps for a low carb option.
- Store in an airtight container and refrigerate for up to 5 days.
Nutrition Information
Show Details
Calories
264kcal
(13%)
Carbohydrates
3g
(1%)
Protein
12g
(24%)
Fat
23g
(35%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
10g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
335mg
(112%)
Sodium
898mg
(37%)
Potassium
149mg
(4%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
610IU
(12%)
Vitamin C
1mg
(1%)
Calcium
56mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 264 kcal
% Daily Value*
| Calories | 264kcal | 13% |
| Carbohydrates | 3g | 1% |
| Protein | 12g | 24% |
| Fat | 23g | 35% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 335mg | 112% |
| Sodium | 898mg | 37% |
| Potassium | 149mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 610IU | 12% |
| Vitamin C | 1mg | 1% |
| Calcium | 56mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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