Egg Salad Recipe
This Egg Salad Recipe is hands down my favorite version to date. I make it with hard-boiled eggs, crunchy celery, and chopped pickles, all mixed with creamy mayo and a touch of garlic. Ready in under 30 minutes, it’s perfect on toasted bread for a quick and satisfying lunch.
Ingredients
- 12 hard-boiled eggs
- ½ cup small diced red onion
- 2 small diced ribs of celery
- 2 finely minced garlic cloves
- 2 small diced dill pickles
- 1 tablespoon roughly minced capers
- 1/3 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon yellow mustard
- 1 ½ tablespoons minced fresh dill
- Salt and pepper to taste
Instructions
- Immediately chill the eggs in an ice bath once they are done cooking and let stand for 4 to 5 minutes.
- Remove the shell, and medium dice. Place them in a large bowl.
- Add in all the remaining ingredients and mix using a rubber spatula until combined.
- Serve the egg salad on an open faces piece of bread with lettuce and additional garnishes of paprika, dill, and chive.
Notes
I highly recommend, for making the best egg salad recipe, dropping the eggs into an ice bath right after boiling. This is the best technique I’ve learned after getting tired of eggs that were hard to peel or had overcooked yolks. Don’t skip this step, the eggs come out perfect every time, and it really sets the foundation for a great egg salad.
Don’t overmix: Once everything is in the bowl, I mix gently with a spatula. I like the egg pieces to stay chunky and not turn into a paste.
Taste and adjust: After mixing, I always give it a taste. Sometimes it needs a pinch more salt or an extra spoon of mustard, depending on the eggs or pickles.
Chop everything evenly: I dice the celery, onion, and pickles into small and even pieces.
Use fresh herbs if you can: Fresh dill really brightens up the flavor, and chopped chives on top makes it extra fresh.
Let it chill: If I have time, I stick it in the fridge for 30 minutes before serving. It gives the ingredients a chance to settle and taste even better.
Make-Ahead: You can make this salad up to 1 day ahead of time. You may need to drain slightly, add in more mayonnaise, and re-season before serving.
How to Store: Cover and keep the egg salad in the refrigerator for up to 3 days. This will not freeze.
Nutrition
Calories: 253kcalCarbohydrates: 4gProtein: 13gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 7gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 378mgSodium: 472mgPotassium: 188mgFiber: 1gSugar: 2gVitamin A: 587IUVitamin C: 2mgCalcium: 72mgIron: 1mg