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A bowl of fresh egg salad with chopped herbs and celery

Best way to grow the perfect Egg Salad in 3 stepsEgg Salad

This classic egg salad recipe is simple to make and perfect for sandwiches or as a side dish. It's creamy, flavorful, and comes together in just a few steps.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 people
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 6 large eggs
  • 1/2 cup mayonnaise
  • 1 tsp Dijon mustard
  • 1/4 cup celery finely chopped
  • 2 tbsp red onion finely minced
  • 1/4 tsp salt
  • 1/8 tsp black pepper

Equipment

  • Saucepan
  • Bowl
  • Knife
  • Cutting board
  • Measuring cups
  • Measuring spoons
  • Spatula or spoon

Method
 

Preparation
  1. Place the eggs in a saucepan, cover with cold water, and bring to a boil; cook for 8-10 minutes, then immediately transfer to an ice bath to cool.
  2. Once cooled, peel the eggs and chop them into small, bite-sized pieces using a knife or an egg slicer.
  3. In a medium bowl, combine the chopped eggs, mayonnaise, Dijon mustard, finely chopped celery, and minced red onion.
  4. Season the egg salad with salt and black pepper to taste, then gently mix all ingredients until well combined.

Notes

For extra flavor, you can add a pinch of paprika or a dash of hot sauce. Store any leftover egg salad in an airtight container in the refrigerator for up to 3 days.