Classic Egg Salad
A creamy and delicious deli-style egg salad perfect for sandwiches or meal prep.
- Prep Time: 15 min
- Cook Time: 15 min
- Total Time: 30 min
- Yield: 4 servings 1x
- Category: Lunch
- Method: Boiling
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 6 large eggs
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon finely chopped fresh dill
- 1 tablespoon finely chopped celery
- 1 tablespoon finely chopped dill pickles
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Place eggs in a saucepan and cover with cold water. Bring to a boil, then remove from heat, cover, and let stand for 10-12 minutes.
- Drain eggs and immediately plunge into an ice bath until completely cool.
- Peel eggs and chop them finely.
- In a medium bowl, combine chopped eggs, mayonnaise, Dijon mustard, dill, celery, dill pickles, salt, and pepper.
- Stir gently until well combined and creamy.
- Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.
Notes
- For perfect hard-boiled eggs, start with cold water and don’t overcook.
- Adjust mayonnaise and mustard to your preference for creaminess and tang.
- For a smoother texture, you can mash some of the eggs with a fork before mixing.
- Egg salad can be stored in an airtight container in the refrigerator for up to 3-4 days.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 200
- Sugar: 2g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 300mg
Find it online: https://kingscook.com/classic-egg-salad/