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The Best Egg Salad Recipe
This classic egg salad recipe is easy to make and perfect for egg salad sandwiches.
Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 4 servings
Calories: 320 kcal
Course:
Salad , Lunch
Cuisine:
American
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
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.
Cup of Yum
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
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
% 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.