5.0 from 642 votes
Egg Salad Recipe with the Best Dressing
The easiest Egg Salad Recipe. Hard-boiled eggs with chives, dill, celery, and onion in the creamiest Dijon mayonnaise dressing. You can serve this in many ways from a side salad to an egg salad sandwich, over greens, or in lettuce cups.
Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 4 people
Calories: 290 kcal
Course:
Side Dish , Salad , Lunch
Cuisine:
American
Ingredients
For the Salad:
- 8 hard-boiled eggs
- 2 Tbsp celery finely chopped
- 3 Tbsp red onion finely chopped
- 3 Tbsp Dill chopped
- 3 Tbsp chives chopped
For the Dressing:
- 1/3 cup mayonnaise
- 2 tsp lemon juice
- 2 tsp Dijon mustard
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp ground pepper
- 1 garlic clove, minced
Instructions
- Cook eggs and cool. Once cooled, peel and chop eggs (we like ours chunky) and place into a salad bowl.
- Add finely chopped celery, red onion, dill and chives.
- In a separate bowl, combine the ingredients for the dressing. Gently stir the dressing into the egg salad until coated and serve.
Cup of Yum
Notes
- To Store Leftover Egg Salad: Egg salad should not be left at room temperature for longer than 2 hours. Cover and refrigerate for 3-5 days. Since the flavors mellow out at the salad stands, season to taste before serving.
Nutrition Information
Calories
290kcal
(15%)
Carbs
2g
Protein
13g
(26%)
Fat
24g
(37%)
Saturated Fat
5g
(25%)
Cholesterol
380mg
(127%)
Sodium
565mg
(24%)
Potassium
146mg
(4%)
Sugar
2g
(4%)
Vitamin A
800IU
(16%)
Vitamin C
3.3mg
(4%)
Calcium
50mg
(5%)
Iron
1.2mg
(7%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 290
% Daily Value*
| Calories | 290kcal | 15% |
| Carbs | 2g | |
| Protein | 13g | 26% |
| Fat | 24g | 37% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 380mg | 127% |
| Sodium | 565mg | 24% |
| Potassium | 146mg | 3% |
| Sugar | 2g | 4% |
| Vitamin A | 800IU | 16% |
| Vitamin C | 3.3mg | 4% |
| Calcium | 50mg | 5% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.