How to Make Egg Salad (Simple & Classic)
Learn how to make egg salad with simple ingredients like eggs, mayo, Dijon mustard, and fresh herbs. This easy egg salad recipe is perfect for sandwiches, wraps, or quick lunches!
Servings: 4 serving
Ingredients
- 6 hard boiled eggs
- 1.5 tablespoons dijon mustard
- ⅓ cup mayo
- ½ tablespoon lemon juice
- 1.5 teaspoon fresh dill powdered variant - 3 to 1 ratio fresh to dry herbs
- ⅓ cup chives or green onion
- 1 cup diced celery 2-3 ribs
- ¼ cup diced red onion
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon capers optional
- toasted bread and greens for serving
Instructions
- Start by hard boiling your eggs if you haven’t already done so. I do this by boiling a pot of water. Carefully lower the eggs into the pot and boil for 7 minutes. Remove from the water and place directly into an ice bath. Let rest until fully cooled and then peel.
- Place the hard boiled eggs on a cutting board and roughly chop them to your desired size. Place the chopped eggs into a medium bowl.
- Mix in the dijon, mayo, lemon juice, dill, chives, celery, and red onion. Stir to combine and season to taste with salt and pepper.
- Serve on toasted bread, or even on its own, and ENJOY!
Video
Notes
Storage Instructions - Store egg salad in an airtight container in the refrigerator for up to 4 days. Stir before serving.
Nutrition
Calories: 258kcal | Carbohydrates: 4g | Protein: 10g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 288mg | Sodium: 641mg | Potassium: 216mg | Fiber: 1g | Sugar: 2g | Vitamin A: 610IU | Vitamin C: 4mg | Calcium: 63mg | Iron: 1mg
