Try this The Best Egg Salad recipe, or contribute your own.
Suggest a better descriptionEgg Salad
Prep Time: 15 mins
Cook Time: 13 mins
Total Time: 28 mins
Author: Diana
Classic Egg Salad blends perfectly cooked eggs with creamy mayonnaise, crunchy veggies, and an ideal mix of seasonings.
4 Servings
Equipment
Chef’s Knife
Glass mixing bowls
Ingredients
8 large eggs
¾ cup (190 g) mayonnaise
1 teaspoon dijon mustard
½ tsp onion powder
½ tsp garlic powder
½ tsp smoked paprika
Salt and pepper to taste
1 green onion finely chopped
1 rib celery finely diced
2 teaspoons fresh dill chopped
Instructions
Cook the eggs using your preferred method (I like to steam the eggs followed by an ice water bath, as they peel very easily). Be careful not to overcook them.
Start by peeling your hard-boiled eggs. Slice each egg in half and carefully remove the yolks, placing them into a separate medium bowl and mash with a fork. Chop the egg whites into small, bite-sized pieces and set them aside.
In the bowl with the yolks, add the mayonnaise, Dijon mustard, onion powder, garlic powder, paprika, salt, and pepper. Add the green onion, celery, and dill, and mix everything together until you have a smooth and creamy mixture. Taste the mixture and adjust the seasoning with salt and pepper to your liking.
Fold the chopped egg whites into the yolk mixture until everything is well combined. Transfer the egg salad to a serving dish and sprinkle the top with paprika, extra fresh dill, and green onion.
The egg salad can be served immediately, but it also gets even better if you let it chill in the fridge for an hour or so to let the flavors meld together. It's delicious served on top of a bed of lettuce, as a sandwich filling, or with crackers as a snack.
Notes:
Be sure not to overcook the eggs, as they can become hard and rubbery.
Chill hard-boiled eggs in a bath of ice water directly after boiling or steaming them. This will stop the cooking process, cool the eggs, and make the eggs easier to peel.
Fresh ingredients make all the difference! Good quality mayo, fresh herbs and vegetables, and fresh eggs will give you the best tasting egg salad.
To reduce the calories and/or fat, you can replace some of the mayo with plain Greek yogurt. Egg salad made with yogurt is delicious, but slightly less creamy than egg salad made with mayo.
Season to taste. You may want to add a bit more salt, pepper, or paprika to the mixture once it’s made.
Storing: Store egg salad in an airtight container in the refrigerator for a maximum of 5 days. I do not recommend freezing this recipe.
Nutrition Information
Calories: 447kcal, Carbohydrates: 3g, Protein: 13g, Fat: 42g, Saturated Fat: 8g, Polyunsaturated Fat: 20g, Monounsaturated Fat: 11g, Trans Fat: 0.1g, Cholesterol: 391mg, Sodium: 414mg, Potassium: 184mg, Fiber: 0.5g, Sugar: 2g, Vitamin A: 750IU, Vitamin C: 1mg, Calcium: 62mg, Iron: 1mg
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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