This classic egg salad recipe features foolproof hard-boiled eggs, mayonnaise, mustard, and crunchy mix-ins which is perfect for light meals or sandwiches all year long. Egg salad is versatile but easy to make. You can serve it as an appetizer or main course with crackers or bread and a side of veggies. It also works well as part of a lunch box when packed along with some celery sticks and carrots (or any other veggies you like).
Eggs are an inexpensive source of protein that can be eaten at any time of day. They’re also a great way to get in nutrients like vitamin D and selenium — both most importantly for healthy skin, bones and joints.
Table of Contents
Ingredients
- 8 large eggs, cold
- 4 cups cold water
- 4 cups ice cubes
- ½ cup mayonnaise
- 1 tablespoon ground mustard
- 2 teaspoons lemon juice
- ¼ cup celery, ¼” dice
- 1 tablespoon red onion, minced
- 1 teaspoon chopped chives
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Steps to Make Egg Salad
Boil the Eggs: Fill a big saucepan with water so the eggs are covered by an inch of water. Water should slowly boil at 200°F (93°C). Place the eggs carefully in the boiling water, then boil them for 30 seconds. Turn the heat down to low and cover the pot. Cook for 12 minutes at a low simmer.
Chill the eggs: Prepare an ice bath in a medium dish with 4 cups of water and ice for the eggs to be chilled. As soon as the eggs are through frying, please place them in the ice bath to cool instantly for 15 minutes.
Peel and chop: Peel the cooled eggs after cracking the shell. The hard-boiled eggs should be finely chopped using a chef’s knife.
Combine: In a medium bowl, stir together the chopped eggs, mayonnaise, mustard, lemon juice, celery, red onion, chives, salt, and pepper.
Tips and Tricks
- For faster preparations, boil the eggs prior to the time and keep them in the refrigerator.
- In place of the red onion, try substituting finely chopped celery, shallot, or green onion.
- Use additional fresh herbs in place of or in addition to the chives.
- If you’d like, you may swap out the Dijon mustard with yellow mustard.
- After combining everything, taste the egg salad and season to your preferences. Add some Greek yogurt or mayonnaise if it’s not creamy enough.
Nutrition Value
- Calories: 110kcal
- Carbohydrates: 2g
- Protein: 10g
- Fat: 7g
- Saturated fat: 2g
- Cholesterol: 246mg
- Sodium: 273mg
- Potassium: 112mg
- Fiber: 0.3g
- Sugar: 1g
- Calcium: 59mg
- Iron: 1mg
Final Words
Eggs are a good source of protein and vitamins A and B12. They’re also low in fat and cholesterol free. But most importantly, don’t forget about their high fibre content. To keep things simple, we recommend using readymade mayo instead of homemade; however, if you prefer making it yourself, we suggest adding some vinegar into the mix so that it stays nice and creamy once mixed together with everything else.
If you try this recipe, please let us know. If you have questions about the recipe or want to share your version of hamburger soup, please feel free to comment. Don’t forget to share it with your friends and family; I am sure they’ll love it too.
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