Salad
The Best Egg Salad
This classic egg salad recipe is easy to make and perfect for egg salad sandwiches — mashed yolks and mayo with chopped egg whites, green onion, celery, and fresh dill.
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Ingredients
- 8 large hard-boiled eggs
- ½ cup mayonnaise
- 1½ teaspoons yellow mustard
- 1 green onion
- 1 rib celery
- 2 teaspoons chopped fresh dill
- salt and black pepper
Method
- Cut the eggs in half. Remove the yolks and place them in a bowl or a shallow dish. Finely chop the egg whites.
- Using a fork, mash the egg yolks with mayonnaise, mustard, and a pinch of salt and pepper until smooth and creamy.
- Add the chopped egg whites, green onion, celery, and dill. Stir well. Taste and season with additional salt and pepper if desired.
- Serve on bread or over lettuce.
Notes
- To Hard Boil Eggs: Place eggs in a saucepan and cover with water ½-inch above the eggs. Bring to a rolling boil over high heat. Remove from the heat and let stand covered for 15–17 minutes (for large eggs). Transfer the eggs to a bowl of ice water for 5 minutes.
- Storage: Store leftover egg salad in a covered container in the fridge for up to 4 days.
Nutrition
Calories: 320 | Carbohydrates: 1g | Protein: 11g | Fat: 29g | Saturated Fat: 6g | Cholesterol: 339mg | Sodium: 332mg | Potassium: 147mg | Sugar: 1g | Vitamin A: 570IU | Vitamin C: 0.9mg | Calcium: 53mg | Iron: 1.6mg
Recipe from spendwithpennies.com