Description
This is the best classic egg salad recipe. It’s creamy, flavorful, and has just the right amount of crunch to vary the texture. It’s quick and easy to make for lunch, Easter, or your next picnic.
Ingredients
Units
Scale
- 6 large eggs
- 1/4 cup mayonnaise
- 2 teaspoons Dijon mustard
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon fine sea salt
- Freshly ground black pepper, to taste
- 3 tablespoons thinly sliced green onions
- 1/4 cup finely diced celery
- 1 tablespoon finely chopped chives
- 1 tablespoon finely chopped dill (or parsley)
- 1/8 teaspoon sweet paprika, for garnish
Instructions
- Boil the eggs. Add the eggs to large pot and cover by 1 to 2 inches of water. Bring to a rolling boil for 1 minute. Cover the pot, turn off the heat, and remove the pot from the burner. Let stand, covered, for 14 minutes.
- Remove the eggs and add them to a large bowl of ice water for 3 to 4 minutes. This gives the eggs enough time to make them cool to the touch.
- Peel the eggs. Remove the eggs from the ice bath and tap the larger and wider end of the egg against a hard surface (where the air pocket is). Then gently roll the egg with the palm of your hand on the counter to create cracks all over. Starting with the end that has the air pocket, peel the egg under cool running water or while submerged in the ice bath.
- Make the dressing. In a medium bowl, add the mayonnaise, Dijon mustard, fresh lemon juice, salt, and a few grinds of freshly ground black pepper. Whisk until combined.
- Finely chop the eggs or use an egg slicer. If you’re using an egg slicer, place the hard-boiled egg in the center of the slot and press down to slice the egg. Carefully rotate the egg 90 degrees and slice again to create evenly sized cubes.
- Mix everything together. Add the chopped eggs, green onion, celery, chives, and dill (or parsley if using) to the bowl. Gently fold all the ingredients until well combined.
- Chill and enjoy! Cover and chill in the fridge for at least 30 minutes before serving. Give the egg salad a good stir before serving. My favorite way to enjoy egg salad is on toasted bread or a croissant with a sprinkle of sweet paprika as a garnish. For a lighter option, enjoy it in a lettuce wrap.
Notes
- How to store: Egg salad can be safely stored in the fridge in an airtight container for up to 3 days.
- How long can egg salad be left at room temperature? Egg salad should not sit out at room temperature for more than 2 hours (or 1 hour if it’s a hot day) to avoid spoiling.
- Can you freeze egg salad? No, freezing is not recommended. It will change the texture of the mayonnaise and eggs.
- Green onion substitute: You can use finely diced red onions if you prefer.
- Chives and dill substitute: You can use whatever fresh herbs you prefer. Parsley and tarragon would be nice.
- Sweet paprika substitute: Smoked paprika or cayenne pepper would taste great. You’re just adding a light sprinkle on the egg salad before serving.
- Nutritional information is a rough estimate based on 4 servings.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch
- Method: Chopped
- Cuisine: American
Nutrition
- Serving Size: 55g
- Calories: 180
- Sugar: 0.5g
- Sodium: 278mg
- Fat: 17.1g
- Saturated Fat: 4g
- Unsaturated Fat: 5.3g
- Trans Fat: 0g
- Carbohydrates: 1.7g
- Protein: 4.3g
- Cholesterol: 282mg