5.0 from 21 votes
Egg Salad Recipe
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!
Prep Time
18 mins
Cook Time
18 mins
Total Time
30 mins
Servings: 4 people
Calories: 264 kcal
Course:
Side Dish , Salad
Cuisine:
American
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
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
Cup of Yum
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
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
% 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.