Description
This Best Egg Salad recipe is a classic favorite that’s creamy, flavorful, and perfect for sandwiches or wraps. Made with simple ingredients, it’s a delicious dish for a quick lunch or picnic.
Ingredients
Scale
Egg Salad:
- 8 large eggs
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon lemon juice
- 1 tablespoon fresh chives (chopped)
- 1 tablespoon fresh dill (chopped, optional)
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 cup finely diced celery (optional)
Instructions
- Cook Eggs: Place the eggs in a large saucepan, cover with cold water, bring to a boil, simmer for 10–12 minutes, then cool in ice water.
- Prepare Salad: Peel and chop eggs. In a bowl, mix mayonnaise, mustard, lemon juice, chives, dill, salt, and pepper. Add eggs and celery. Combine gently.
- Adjust Seasoning: Taste the salad and adjust seasoning if needed.
- Serve: Chill the salad and serve on bread, croissants, lettuce wraps, or crackers.
Notes
- For extra flavor, sprinkle with smoked paprika or add hot sauce.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Lunch
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 220
- Sugar: 1g
- Sodium: 340mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 11g
- Cholesterol: 285mg
