Classic Egg Salad Recipe
This classic egg salad recipe is creamy, flavorful, and easy to make with simple ingredients. Includes tips, variations, serving ideas, and storage instructions.
Servings: 4
Calories: 479kcal
Ingredients
- 12 large eggs hard-boiled, cooled, and peeled
- 3/4 cup mayonnaise
- 1/2 tablespoon yellow mustard
- 1/4 teaspoon paprika
- 1/4 teaspoon pepper
- 1/4 teaspoon salt
- 1/2 cup finely chopped celery
- 1 green onion thinly sliced
- 1 tablespoon chopped fresh dill or 1 teaspoon dried dill
Instructions
Hard boil the eggs:
- Place eggs in a saucepan in a single layer. Cover with cold water. Bring to a boil, then turn off heat, cover, and let sit for 10–12 minutes. Transfer to an ice bath and cool completely. Peel.
Make Sauce
- Remove the yolks from the egg, and place in a bowl. Mash with a fork.
- Chop the egg whites to your desired texture and size and add to a mixing bowl. Set aside.
- Combine the mayo, mustard, paprika, salt, and pepper, and mix together. Then add to the mashed yolks, and stir until creamy. Adjust with more mayo or milk (optional), until desired creaminess is achieved.
Assemble Egg Salad
- Add diced celery, sliced green onion, and dill to the mixing bowl with the chopped egg whites. Then add the egg yolk sauce. Mix until everything is evenly coated.
- Taste and adjust seasoning as needed.
Serve
- Serve immediately on toasted bread, in a lettuce wrap, or chill until ready to enjoy.
Nutrition
Calories: 479kcal | Carbohydrates: 2g | Protein: 17g | Fat: 44g | Saturated Fat: 9g | Polyunsaturated Fat: 21g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 509mg | Sodium: 631mg | Potassium: 240mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 898IU | Vitamin C: 1mg | Calcium: 87mg | Iron: 3mg