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!

Author: Food with Feeling

Meal Type: Peanuts Free

Cuisine: American

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Servings: 4 servings

Calories: 262 kcal per serving

Ingredients

6 - eggs
1 ½ tablespoons - dijon mustard
⅓ cup - mayo
½ tbsp - lemon juice
1 ½ teaspoons - fresh dill
⅓ cup - chives or green onion
1 cup - celery
¼ cup - red onion
½ tsp - salt
½ tsp - pepper
1 tbsp - capers
toasted bread and greens for serving

Instructions

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.
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.
Mix in the dijon, mayo, lemon juice, dill, chives, celery, and red onion. Stir to combine and season to taste with salt and pepper.
Serve on toasted bread, or even on its own, and enjoy!
Store egg salad in an airtight container in the refrigerator for up to 4 days. Stir before serving.

Nutrition