The Best Egg Salad – Creamy, Flavorful & Ready in Minutes!
Think egg salad is boring? Think again! This classic egg salad is ultra-creamy, packed with flavor, and ridiculously easy to make. With just a handful of simple ingredients, you can whip up the perfect sandwich filling or a light, protein-packed meal in no time. Whether you’re meal-prepping for the week or just need a quick and satisfying lunch, this recipe is a total game-changer. Bonus: It stores beautifully for days—if you can resist eating it all at once!
Classic Egg Salad Recipe
A simple and delicious egg salad, perfect for sandwiches or served over greens.
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Servings: 4
Calories: 322kcal
Ingredients
- 8 large eggs, hard-boiled, cooled, and peeled
- ½ cup mayonnaise
- 1 ½ tsp yellow or Dijon mustard
- 1 green onion, thinly sliced
- 1 celery rib, finely diced
- 2 tsp 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. Finely chop the egg whites.
- Mash the yolks with mayonnaise, mustard, salt, and pepper until smooth.
- Stir in the chopped egg whites, green onion, and celery.
- Serve on bread, in a wrap, or over a bed of lettuce.
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- Hard-Boiling Eggs: Place eggs in a pot, cover with water, and bring to a boil. Remove from heat, cover, and let sit for 15-17 minutes. Transfer to an ice bath for 5 minutes before peeling.
- Storage: Keep leftover egg salad in an airtight container in the fridge for up to 4 days.
Nutrition
Calories: 322kcal | Carbohydrates: 2g | Protein: 12g | Fat: 30g | Saturated Fat: 7g | Cholesterol: 340mg | Sodium: 333mg | Potassium: 149mg | Sugar: 1g | Calcium: 55mg | Iron: 2mg
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