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How to Make Egg Salad (Simple & Classic)
If you’ve ever wondered how to make egg salad that’s creamy, flavorful, and not boring, this is it. This Simple Egg Salad Recipe uses fresh herbs, crunchy celery, and just the right amount of tang. I make it constantly for easy lunches – especially as an egg salad sandwich piled onto toasted bread!
Ingredients
Instructions
- Step 1
Start by hard boiling your eggs if you haven’t already done so. I do this by boiling a pot of water. Carefully lower the eggs into the pot and boil for 7 minutes. Remove from the water and place directly into an ice bath. Let rest until fully cooled and then peel.
- Step 2
Place the hard boiled eggs on a cutting board and roughly chop them to your desired size. Place the chopped eggs into a medium bowl.
- Step 3
Mix in the dijon, mayo, lemon juice, dill, chives, celery, and red onion. Stir to combine and season to taste with salt and pepper.
- Step 4
Serve on toasted bread, or even on its own, and enjoy!
Notes
- Step 5
Store egg salad in an airtight container in the refrigerator for up to 4 days. Stir before serving.
@food-with-feeling
I’m Brita! I’m the writer, photographer, videography, cookbook author, and chef around these parts. I’ve enjoyed testing and creating new recipes and sharing them with you! I have one simple goal: to help you cook more wholesome, simple and DELICIOUS meat free recipes whether you’re vegetarian, vegan, or a carnivore looking to incorporate more veggie forward recipes into your life!
Per serving
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