Egg Salad

This classic Egg Salad recipe is perfect for sandwiches, lettuce wraps, and crackers. If you have hard-boiled eggs on standby, you’ll be eating in 10 minutes or less!

Recipe ingredients:

Ingredient notes:

• Mayonnaise: I like ½ cup mayonnaise in this recipe, you can certainly use less (or substitute Greek yogurt or mashed avocado).
• Parsley: Or substitute minced dill, tarragon, or chives.
• Mustard: You can use a different mustard such as yellow mustard, or even ground mustard (start with 1 teaspoon ground mustard, taste it, and see if you think it needs more).
• Hard-boiled eggs: I love this egg cooker for making hard-boiled eggs. Seriously, I use it all the time. (Culinary Hill may earn money if you make a purchase through this link).

Step-by-step instructions:

1. Grab a big bowl and mix together the mayo, parsley, celery, onion, mustard, and lemon juice.
   
2. Then gently fold in the chopped eggs and season to taste with salt and pepper.
   

Recipe notes and variations:

• Relish or pickles: Just like ham salad, try a spoonful of relish or finely chopped pickles.
• Bacon: Try mixing in some crispy bacon bits.
• Spicy: If you love a little extra heat, stir in some hot sauce or sriracha.
• Pasta salad: Mix egg salad in with small cooked pasta (elbows, small shells, etc.). You may need more mayo depending on how much pasta you use.
• Freezing: Unfortunately, you cannot freeze egg salad.

More delicious deli salads:

• Tuna salad
• Curried chicken salad
• Macaroni salad
• Potato salad
• Italian pasta salad

Egg Salad

This classic Egg Salad recipe is perfect for sandwiches, lettuce wraps, and crackers. If you have hard-boiled eggs on standby, you'll be eating in 10 minutes or less!

5 from 3 votes

ReviewPrint

Prep Time 10 mins

Cook Time 5 mins

Total Time 15 mins

Servings 4 cups

Course Salad

Cuisine American

Calories 432

Ingredients 

• ▢ 1/2 cup mayonnaise or less to taste (see note 1)
• ▢ 1 celery rib finely chopped
• ▢ 3 tablespoons onion minced
• ▢ 2 tablespoons fresh parsley minced (see note 2)
• ▢ 1 tablespoon dijon mustard (see note 3)
• ▢ 1 tablespoon fresh lemon juice (from 1 lemon)
• ▢ 12 hard-boiled eggs peeled and coarsely chopped (see note 4)
• ▢ Salt and freshly ground black pepper
• ▢ Bread toast, or crackers, for serving

Instructions 

• In a large bowl, add mayonnaise, celery, onion, parsley, mustard, and lemon juice. Stir to combine.
• Gently fold in the eggs. Season to taste with additional salt and pepper (I like ½ teaspoon salt and ¼ teaspoon of pepper). Serve on bread, toast, lettuce, or with crackers.

Notes

1. Mayonnaise: I like ½ cup mayonnaise in this recipe, you can certainly use less (or substitute Greek yogurt or mashed avocado).
2. Parsley: Or substitute minced dill, tarragon, or chives.
3. Mustard: You can use a different mustard such as yellow mustard, or even ground mustard (start with 1 teaspoon ground mustard, taste it, and see if you think it needs more).
4. Hard-boiled eggs: I love this egg cooker for making hard-boiled eggs. Seriously, I use it all the time. (Culinary Hill may earn money if you make a purchase through this link).
5. Relish or pickles: Just like ham salad, try a spoonful of relish or finely chopped pickles.
6. Bacon: Try mixing in some crispy bacon bits.
7. Spicy: If you love a little extra heat, stir in some hot sauce or sriracha.
8. Pasta salad: Mix egg salad in with small cooked pasta (elbows, small shells, etc.). You may need more mayo depending on how much pasta you use.
9. Freezing: Unfortunately, you cannot freeze egg salad.

Nutrition

Serving: 1cup (salad only)Calories: 432kcalCarbohydrates: 3gProtein: 20gFat: 37gSaturated Fat: 8gCholesterol: 571mgSodium: 416mgPotassium: 237mgFiber: 1gSugar: 3gVitamin A: 1012IUVitamin C: 5mgCalcium: 82mgIron: 2mg

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