Classic Egg Salad
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
Allergen information: may contain celery, eggs, mustard, and sulphites. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
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
- 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
Store leftover egg salad in an airtight container in the refrigerator.
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