Best Egg Salad Recipe
Samantha Erb
Make the best egg salad using my easy, foolproof method of hard-boiling eggs, and you'll have a delicious lunch in no time!
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Prep Time 35 minutes mins
Total Time 35 minutes mins
Course Lunch Ideas
Cuisine American
Servings 4 servings
Calories 205 kcal
- 6 eggs
- 1/4 cup mayonnaise or Greek yogurt
- 2 teaspoons dijon mustard
- 2 teaspoons red onion chopped
- 2 teaspoons dill relish
- salt and pepper to taste
- paprika to garnish (optional)
Make Hard Boiled Eggs
Place the eggs into a pot of cold water and bring the water to a hard boil.
Cover the pot with a lid and remove it from the heat. Allow it to sit for 10 minutes.
Drain the hot water from the pot and fill it again with cold water and 2 cups of ice cubes.
Allow the eggs to sit in the cold bath for 10 minutes.
Remove the eggs from the cold water and peel them.
Make Egg Salad
Chop the eggs to the desired size.
In a bowl, combine the mayonnaise, dijon mustard, red onion, relish, salt and pepper.
Carefully fold the eggs into the mayonnaise mixture.
Serve on bread, crackers, or a salad.
Enjoy!
Serving: 1gCalories: 205kcalCarbohydrates: 1gProtein: 10gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 13gCholesterol: 285mgSodium: 356mgSugar: 1g