Classic Egg Salad
A versatile egg salad perfect for sandwiches, wraps, or on a bed of lettuce for a light lunch.
egg saladsandwich fillingegg recipeslunch recipepicnic food
Prep Time
10 mins
Cook Time
12 mins
Servings
4
Ingredients
- 8 large eggs
- 1 /3 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 /4 cup finely diced celery
- 2 tablespoons finely chopped red onion or green onions
- 1 tablespoon fresh dill or parsley, chopped
- 1 teaspoon fresh lemon juice
- Salt and freshly ground pepper to taste
- Paprika for garnish (optional)
Recommended Tools
Egg Slicer
Makes uniform egg slices for consistent egg salad
$10.99View on AmazonGlass Food Storage Containers
Perfect for storing egg salad in the refrigerator
$24.99View on AmazonHerb Chopper
Makes quick work of chopping herbs and vegetables
$13.99View on Amazon
Instructions
- 1Place eggs in a saucepan and cover with cold water by 1 inch.
- 2Bring to a boil, then reduce heat to low and simmer for 12 minutes.
- 3Drain and transfer eggs to an ice bath to cool for 5 minutes before peeling.
- 4Chop the eggs and place in a medium bowl.
- 5Add mayonnaise, mustard, celery, onion, herbs, and lemon juice.
- 6Gently fold together until well combined.
- 7Season with salt and pepper to taste.
- 8Cover and refrigerate for at least 30 minutes to allow flavors to blend.
- 9Serve on bread, croissants, or over lettuce, sprinkled with paprika if desired.
Pro Tip
For best texture, chop some eggs finely and some more coarsely. For lighter egg salad, replace half the mayonnaise with Greek yogurt.
