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!

Course Salad

Cuisine American

Prep Time 10

Cook Time 5

Total Time 15

Servings servings (1/2 cup each)

Calories 432kcal

Author Meggan Hill

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 or crackers or lettuce leaves, for serving

US Customary - Metric

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 1/2 teaspoon salt and 1/4 teaspoon of pepper). Serve on bread, toast, lettuce, or with crackers.

Video

Notes

Mayonnaise: I like 1/2 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).
Yield: This recipe makes about 4 cups of egg salad, enough for 8 (1/2 cup) servings.
Storage: Store leftovers covered in the refrigerator for up to 4 days.

Nutrition