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!
Servings: 4 servings
Calories: 197kcal
Ingredients
- 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
Instructions
- 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.
Video
Notes
- 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.
Nutrition
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