LunchSnackMain Course

Classic Egg Salad

Name: Classic Egg Salad
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: american
Ingredients: 8 pcs egg large; 0.5 cup mayonnaise; 1 tsp dijon mustard; 40 g celery finely chopped; 2 tbsp red onion finely minced; 1 tbsp fresh dill chopped (optional); 0.5 tsp salt; 0.25 tsp black pepper freshly ground; 1 pinch paprika (optional)

This simple egg salad is a creamy and satisfying lunch option. Hard-boiled eggs are chopped and mixed with mayonnaise and a touch of mustard for a balanced flavor. It's perfect served on bread, lettuce, or with crackers.

An original recipe by Forkin

Total time: 27 min
Serves: 4
Difficulty: Easy
Per serving: 386 kcal

VegetarianGluten-free

Allergen information: may contain celery, eggs, mustard, and sulphites. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

8 pcsegg, large
0.5 cupmayonnaise
1 tspdijon mustard
40 gcelery, finely chopped
2 tbspred onion, finely minced
1 tbspfresh dill, chopped(optional)
0.5 tspsalt
0.25 tspblack pepper, freshly ground

garnish

1 pinchpaprika(optional)

Equipment

saucepan · slotted spoon · large bowl · knife · cutting board

The method

Step by step

1
Place the eggs in a medium saucepan and cover with cold water by about one inch.
About 1 min
2
Bring the water to a rolling boil over high heat, then immediately remove the pan from the heat.
About 5 min
3
Cover the pan and let the eggs sit in the hot water for 10-12 minutes for perfectly hard-boiled eggs.
About 12 min
Cook’s note: Adjust cooking time based on desired yolk firmness.
4
While the eggs are resting, prepare an ice bath by filling a bowl with ice and cold water.
About 1 min
5
Transfer the cooked eggs to the ice bath using a slotted spoon and let them cool completely for at least 5 minutes.
About 5 min
Cook’s note: This stops the cooking process and makes peeling easier.
6
Peel the cooled eggs and chop them into small, even pieces.
About 3 min
7
In a medium bowl, combine the chopped eggs, mayonnaise, dijon mustard, celery, red onion, and fresh dill (if using).
About 2 min
8
Season the mixture with salt and black pepper, then gently stir until all ingredients are well combined.
About 1 min
Cook’s note: Taste and adjust seasonings as needed.
9
Serve immediately or chill for later, garnished with a pinch of paprika if desired.

Per serving

Nutrition

65%Score

Calories: 385.6kcal
Protein: 15.2g
Carbs: 4g
Fat: 34.7g
Fibre: 0.5g
Sugar: 2.6g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover egg salad in an airtight container in the refrigerator.