Egg Salad
An easy recipe for creamy and delicious egg salad for making sandwiches, salads and more!
Servings: 4 people
Ingredients
- 8 eggs
- 1/2 cup mayonnaise
- 2 teaspoons Dijon mustard
- 1 teaspoon fresh lemon juice
- 1 rib celery finely chopped
- 1/4 cup chopped fresh chives plus more for garnish (optional)
- 1/4 cup torn fresh dill fronds plus more for garnish (optional)
- kosher salt and freshly ground black pepper to taste
Instructions
- In a large pot, bring enough water to boil to cover eggs by 1-inch. Carefully lower eggs into boiling water and allow to boil 30 seconds. Reduce heat to low and cover; simmer 11 minutes.
- Meanwhile, prepare an ice bath in a bowl large enough to fit all of the eggs.
- When eggs have simmered 11 minutes, immediately transfer to ice bath and let cool 15 minutes. (see recipe note #1)
- While eggs cool, stir together mayonnaise, mustard and lemon juice in a medium bowl.
- When eggs are cool, gently tap one egg all over on a cutting board to crack the shell; peel egg under a thin stream of cold water. Repeat with remaining eggs.
- Cut eggs into coarse, 1/2-inch chunks and add to mayonnaise mixture in bowl. Add celery, chives, and dill; gently toss to coat. Season to taste with salt and pepper; serve. (see recipe note #2)
Video
Notes
- You can boil eggs up to 5 days in advance. Remove from ice bath and refrigerate in shell until ready to use.
- Refrigerate prepared egg salad for up to 3 days.
Nutrition
Calories: 321kcal | Carbohydrates: 1g | Protein: 11g | Fat: 29g | Saturated Fat: 6g | Cholesterol: 339mg | Sodium: 341mg | Potassium: 169mg | Sugar: 1g | Vitamin A: 875IU | Vitamin C: 4.8mg | Calcium: 59mg | Iron: 1.8mg
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