Truly the best Egg Salad Recipe you are going to try with very minimal ingredients and so quick and easy to make. Homemade egg salad doesn’t get any easier than this. Just be sure your eggs have cooled completely before preparing the salad or make them ahead and refrigerate until ready to use.
No matter if you boil your eggs on the stove or in the instant pot, be sure they are hard-boiled, but not overcooked. Overcooked eggs end up with a green ring around the yolk.
Though this is a simple recipe and uses basic ingredients, it tastes amazing. If you want to dress it up and make it fancier, try these add-ins:
- Protein- such as crispy bacon, chicken or shrimp.
- Veggies- tomatoes, cucumbers or carrots are great options. We also love dill pickle egg salad.
- Avocado- can either be cubed and added to the salad or blended with the dressing to replace some of the mayo.
This comes with 77 calories, 6 grams of protein and 5 grams of healthy fats. Eggs also contain various trace nutrients that are important for health. In fact, eggs are pretty much the perfect food. They contain a little bit of almost every nutrient you need.Print
Best Egg Salad
A simple and tasty recipe for Egg Salad.
- Prep Time: :10
- Cook Time: :15
- Total Time: :25
- Yield: 4 1x
- Method: Stovetop
- 8 large eggs
- 1/4 cup mayonnaise
- 1/4 cup dill minced
- 2 tbsp chives minced
- 2 tbsp dijon mustard
- 1/2 tsp salt
- 1/4 tsp pepper
- Add the eggs to a saucepan and fill with cold water. Bring water to a boil and immediately remove from heat. Cover and let the eggs stand for 10-12 minutes. Take the eggs out of the water and let cool.
Peel and chop the eggs and add them to a medium sized bowl. Add mayonnaise, dill, chives, Dijon mustard, salt and pepper. Mix well. Spread on bread or use with your favorite crackers.
Keywords: Egg Salad