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A bowl of fresh egg salad, ready to be served or eaten.

Best way to grow the perfect Egg Salad in 3 steps

This recipe guides you through making a delightful egg salad in just three simple steps, focusing on achieving the perfect texture and flavor for a satisfying meal or snack.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 6 large eggs
  • 1/2 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1/4 cup celery, finely chopped
  • 2 tablespoons red onion, finely chopped
  • 1 tablespoon fresh dill, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Equipment

  • Saucepan
  • Medium bowl
  • Spatula

Method
 

Preparation
  1. Place eggs in a saucepan and cover with cold water by one inch; bring to a boil, then cover and remove from heat, letting them sit for 10-12 minutes.
  2. Drain the eggs and transfer them to an ice bath for 5 minutes, then peel and roughly chop them.
Mixing
  1. In a medium bowl, combine mayonnaise, Dijon mustard, chopped celery, red onion, fresh dill, salt, and black pepper; mix well.
Combining & Serving
  1. Gently fold the chopped eggs into the mayonnaise mixture until evenly coated.
  2. Serve immediately on toast, crackers, or lettuce wraps, or refrigerate for up to 3 days.

Notes

For extra flavor, you can add a pinch of paprika or a dash of hot sauce to the egg salad. Ensure eggs are fully cooled before mixing to prevent the mayonnaise from separating. This recipe is versatile and can be customized with your favorite herbs and spices.