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:
- Grab a big bowl and mix together the mayo, parsley, celery, onion, mustard, and lemon juice.
- 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:
Egg Salad Recipe
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!
Ingredients
- 1/2 cup mayonnaise or less to taste (see note 1)
- 1 rib celery finely chopped
- 3 tablespoons minced onion
- 2 tablespoons minced fresh parsley (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
- 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).
- 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.
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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I love the dressing..excellent marriage of ingredients
Thank you so much Sam! I absolutely love this egg salad so I’m always happy one someone else likes it too. -Meggan
Love it very Good
Nice Recipe, thanks for sharing