Go Back
best-egg-salad-recipe
Print

Easy Egg Salad Recipe

Course Appetizer, Main Course, Sandwich
Cuisine American, Southern
Keyword easy-egg-salad-recipe, egg-salad-recipes
Prep Time 20 minutes
Cook Time 10 minutes
Chill time 4 hours
Total Time 4 hours 30 minutes
Servings 8 servings
Calories 208kcal

Ingredients

  • 12 large eggs
  • 1/2 cup mayonnaise
  • 1 Tbsp yellow or Dijon mustard
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/2 tsp granulated garlic
  • 1/2 tsp dry dill weed (OR 1 teaspoon chopped fresh dill weed)
  • 1/2 cup finely diced celery
  • 1/2 cup finely chopped green onion
  • 1/4 cup chopped dill pickles OR sweet pickle relish
  • rolls, croissants or bread for serving

Instructions

  • Place eggs in a large saucepan and cover with cold water. Bring to a rolling boil for 2 minutes, then cover and turn off the heat. Let stand for 10-15 minutes.
  • Meanwhile, in a medium size mixing bowl whisk together mayonnaise, mustard, salt, black pepper, granulated garlic and dill.
  • Drain eggs and run under cold water. Once they've cooled enough to easily handle peel and slice in half lengthwise.
  • Use a spoon to remove egg yolks to a shallow bowl or plate. Mash egg yolks with a fork.
  • Finely chop egg whites using a sharp knife. Transfer yolks and whites to the mixing bowl. Add celery, green onion and dill pickles (or relish) mix well.
  • Taste and adjust salt and pepper. Cover and cool completely for at least 2-4 hours then enjoy on bread, croissants or rolls.

Nutrition

Serving: 1serving | Calories: 208kcal | Carbohydrates: 2g | Protein: 10g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 285mg | Sodium: 549mg | Potassium: 155mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 519IU | Vitamin C: 2mg | Calcium: 56mg | Iron: 2mg