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–+ servings

The Best Egg Salad Recipe

egg salad on a bowl with a spoon with a sprinkle of red onion and chives
A vibrant, healthy egg salad recipe for sandwiches, lettuce wraps or on its own. Easy to make and taste delicious!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Salad
Cuisine American
Servings 4

Ingredients
 

  • 6 hard boiled eggs chopped
  • 1/2 small red onion chopped
  • 1 stalk celery chopped
  • 1/2 cup mayonnaise
  • 2 tsp Dijon mustard
  • 1 tsp lemon juice
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp chives chopped

Instructions
 

  • Prepare your hard boiled eggs, either on the Instant pot or on the stove top.
  • If making on the stove top, bring a pot of water to boil. Make sure there's enough water to fully cover the eggs. Place the eggs slowly in the boiling water, let it come to a boil. Cover and simmer for 12 to 14 minutes. Remove the eggs from the pot to a bowl of cold water. Let it cool.
    Roll each egg on the counter to crack and submerge them in a bowl of water for a few minutes for the peel to loosen up. Peel from the bottom.
    For Instant pot instructions, refer to the post.
  • Add chopped eggs, red onion, celery, mayonnaise, Dijon mustard, lemon juice, chives, salt and pepper in to a large bowl. Mix gently until combined.
  • Serve with chopped chives on top, inside sandwich or in wraps.

Notes

  • Egg salad will keep in the fridge for 2 to 3 days.
  • If you're adding different ingredients, keep liquids to a minimum to avoid getting watery. See flavor combinations in the post.
  • Use cold eggs in the salad.
  • Not for freezing.

Nutrition

Calories: 311 kcalTotal Carbs: 2.4 gProtein: 10 gFat: 28.7 gSaturated Fat: 5.7 gFiber: 0.4 gNet Carbs: 2 g
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