Egg Salad Recipe
My craveably creamy, completely customizable recipe for the Best Egg Salad is made with just three main ingredients—eggs, mayo, and mustard. Simply add the fresh herbs and seasonings of your choice!
Servings 4 servings
Calories 260kcal
Equipment
- Medium pot
Ingredients
- 8 large eggs
- ⅓ cup mayonnaise (80g)
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 2 tablespoons finely chopped shallot (40g)
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh dill
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Bring a medium pot filled with about 2-inches of water to a boil over high heat. Reduce the heat to medium and carefully add the eggs. Keep the pot at a low simmer, adjusting the heat between medium and medium-low as needed, for 11 minutes. Remove the eggs and transfer to an ice bath for 5 minutes. Peel the eggs and rinse off any remaining shells. Pat dry.
- Chop the eggs and place them in a medium bowl. Add the mayonnaise, mustard, lemon juice, shallot, parsley, dill, salt, and pepper. Stir well until evenly combined.
- Serve the egg salad in a sandwich, or on lettuce as a salad.
Video
Notes
- Feel free to vary the herbs! I love to use what is fresh in my garden, like basil and chives, in place of the parsley and dill. A little bit of fresh thyme or tarragon is also delicious!
- Don’t overcook the eggs. The egg whites will become very rubbery, and the egg yolks will turn dry and grey if cooked for too long. Set a kitchen timer so you don’t forget!
Nutrition
Calories: 260kcal | Carbohydrates: 2g | Protein: 12g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 335mg | Sodium: 577mg | Potassium: 159mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 583IU | Vitamin C: 3mg | Calcium: 58mg | Iron: 2mg