Egg Salad Recipe
American · Salad · 25 min total
A classic, creamy egg salad made with hard-boiled eggs, mayonnaise, and a touch of mustard, perfect for sandwiches or as a side dish.
10
min prep
min prep
15
min cook
min cook
4
servings
servings
220
kcal/serving
kcal/serving
Ingredients
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 tablespoon finely chopped fresh chives or green onion
- 1/4 teaspoon paprika (optional)
Instructions
- Place eggs in a saucepan and cover with cold water by 1 inch. Bring to a boil over high heat, then cover, remove from heat, and let stand for 12 minutes.
- Transfer eggs to a bowl of ice water and let cool for 5 minutes. Peel and chop into small pieces.
- In a medium bowl, whisk together mayonnaise, mustard, salt, and pepper.
- Add chopped eggs and chives; stir gently to combine. Sprinkle with paprika if desired.
- Refrigerate for at least 30 minutes before serving for best flavor.
Tips
- For creamier egg salad, mash some of the yolks before mixing.
- Serve on toasted bread, with crackers, or on a bed of lettuce.
- Store in an airtight container in the refrigerator for up to 3 days.
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