The Best Egg Salad Recipe
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5.0
2,583 reviews
Excellent
The Best Egg Salad Recipe
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This classic egg salad recipe is easy to make and perfect for egg salad sandwiches.
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Ingredients
- 8 large hard boiled eggs cooled and peeled
- ½ cup mayonnaise
- 1 ½ teaspoons yellow mustard or Dijon mustard
- 1 green onion thinly sliced
- 1 rib celery finely diced
- 2 teaspoons chopped fresh dill or ½ teaspoon dried dill
- salt and black pepper to taste
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Instructions
- Cut the eggs in half. Remove the yolks and place them in a bowl or a shallow dish. Finely chop the egg whites.
- Using a fork, mash the egg yolks with mayonnaise, mustard, and a pinch of salt & pepper until smooth and creamy.
- Add the chopped egg whites, green onion, and celery. Stir well.
- Serve on bread or over lettuce.
Notes
- To Hard Boil Eggs: Place eggs in a saucepan on the stovetop and cover with water ½-inch above the eggs. Bring to a rolling boil over high heat. Remove from the heat and let stand covered for 15-17 minutes (for large eggs). Transfer the eggs to a bowl of ice water for 5 minutes.
- Store leftover egg salad in a covered container in the fridge for up to 4 days.
Nutrition Information
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Calories
320
(16%)
Carbohydrates
1g
(0%)
Protein
11g
(22%)
Fat
29g
(45%)
Saturated Fat
6g
(30%)
Cholesterol
339mg
(113%)
Sodium
332mg
(14%)
Potassium
147mg
(4%)
Sugar
1g
(2%)
Vitamin A
570IU
(11%)
Vitamin C
0.9mg
(1%)
Calcium
53mg
(5%)
Iron
1.6mg
(9%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 320 kcal
% Daily Value*
| Calories | 320 | 16% |
| Carbohydrates | 1g | 0% |
| Protein | 11g | 22% |
| Fat | 29g | 45% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 339mg | 113% |
| Sodium | 332mg | 14% |
| Potassium | 147mg | 3% |
| Sugar | 1g | 2% |
| Vitamin A | 570IU | 11% |
| Vitamin C | 0.9mg | 1% |
| Calcium | 53mg | 5% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
2,583 reviews
Excellent
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