4.2 from 15 votes
Homemade Egg Salad Recipe
This easy egg salad recipe is the only egg salad recipe you'll ever need! So flavorful and made with just 6 ingredients in 15 minutes!
Prep Time
10 mins
Cook Time
10 mins
Total Time
15 mins
Servings: 4 servings
Calories: 146 kcal
Course:
Salad
Cuisine:
American
Ingredients
- 5 large eggs
- 2 cups Ice cubes
- 1 tablespoon chopped onion
- 1 tablespoon chopped fresh chives
- 2 tablespoons extra virgin olive oil
- 1 teaspoon Dijon mustard
- 1 tablespoon mayonnaise
- 1 pinch Kosher salt and freshly ground black pepper
- ½ tablespoon fresh lemon juice
Instructions
- Fill a saucepan with cold water and carefully place eggs inside before bringing to a rolling boil.
- Once boiling, turn the heat off, cover with a lid, and let sit for 10 minutes.
- Carefully remove eggs the eggs from the saucepan and place them in a bowl of cold water filled with ice cubes for 5 minutes.
- Peel the eggs, then cut into quarters with a sharp knife.
- Add the quartered eggs to a large bowl and use a fork to smash them.
- Add the mayonnaise, olive oil, fresh onion, chives, Dijon mustard, salt, black pepper, and lemon juice.
- Mix with a fork until everything is well combined and enjoy!
Cup of Yum
Notes
- Storage: Store egg salad in an airtight container in the refrigerator for 2 days.
Nutrition Information
Calories
146kcal
(7%)
Carbohydrates
2g
(1%)
Protein
7g
(14%)
Fat
12g
(18%)
Saturated Fat
3g
(15%)
Cholesterol
205mg
(68%)
Sodium
126mg
(5%)
Potassium
76mg
(2%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
330IU
(7%)
Vitamin C
2mg
(2%)
Calcium
34mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 146
% Daily Value*
| Calories | 146kcal | 7% |
| Carbohydrates | 2g | 1% |
| Protein | 7g | 14% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 205mg | 68% |
| Sodium | 126mg | 5% |
| Potassium | 76mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 330IU | 7% |
| Vitamin C | 2mg | 2% |
| Calcium | 34mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.