Best Egg Salad
A classic egg salad recipe that's easy to make and tastes amazing. Perfect hard-boiled eggs and fresh ingredients make it the best egg salad recipe. Watch the video above to see how quickly it comes together!
Prep Time10 minutes mins
Cook Time15 minutes mins
Total Time25 minutes mins
Course: Salad
Cuisine: American
Keyword: Egg Salad, Egg Salad Recipe, How to Make Egg Salad
Servings: 4 servings
- 6 eggs room temperature
- ¼ cup red onion finely diced
- ¼ cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons parsley finely diced
- 2 tablespoons chives finely diced
- 1 teaspoon lemon juice
- kosher salt and freshly ground black pepper to taste
Bring a pot of water to a boil. Then turn the heat to low so there's no bubbles. Use a skimmer to slowly and gently place the eggs in the pot. Turn the heat back to high and boil the eggs for 12 minutes.
Transfer the eggs to an ice water bath to stop the cooking process and cool completely (at least 15 minutes).
Peel the hard-boiled eggs, and slice them up to your preferred level of chunkiness. Add the chopped eggs to a mixing bowl along with the red onion, chives, parsley, mayonnaise, Dijon mustard, lemon juice, salt, and pepper. Stir all of the ingredients together, until well combined.
Enjoy the egg salad straight from the bowl, or in a sandwich or wrap.
- The eggs may crack if you introduce cold eggs straight to the boiling hot water. So I leave my eggs out prior to boiling, or run them under lukewarm water for a few seconds, as well as turn off the boil right before placing the eggs in the pot.
- I also use a skimmer to introduce the eggs to boiling water so they don't slam into the bottom of the pan and crack.
Calories: 197kcal | Carbohydrates: 1g | Protein: 8g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 251mg | Sodium: 226mg | Potassium: 116mg | Sugar: 1g | Vitamin A: 580IU | Vitamin C: 4.6mg | Calcium: 40mg | Iron: 1.3mg