Description
This Egg Salad recipe is a classic favorite that is simple to make and packed with flavor. Creamy mayonnaise, tangy mustard, and fresh herbs combine with perfectly boiled eggs for a delicious dish that’s great for sandwiches, salads, or as a snack.
Ingredients
Scale
Egg Salad Ingredients:
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon yellow mustard
- 1 teaspoon Dijon mustard (optional)
- 1 tablespoon finely chopped red onion or green onion
- 1 tablespoon chopped fresh dill or parsley (optional)
- Salt and pepper to taste
- Paprika for garnish (optional)
Instructions
- Cook the eggs: Place the eggs in a saucepan and cover with cold water. Bring to a boil, then cover, remove from heat, and let sit for 10–12 minutes. Drain and transfer to an ice bath to cool.
- Prepare the salad: Peel and chop the eggs. In a bowl, mix mayonnaise, mustards, onion, herbs, salt, and pepper. Add the eggs and gently combine.
- Adjust and serve: Taste and adjust seasoning. Serve chilled on toast, in a sandwich, or with crackers.
Notes
- You can substitute Greek yogurt for half the mayo for a lighter version.
- Add diced celery or pickles for extra crunch.
- Store in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 210
- Sugar: 1g
- Sodium: 270mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 12g
- Cholesterol: 280mg
