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The Best Egg Salad
nibbleboard.com/recipes/egg-salad
Ingredients
- 8 large eggs
- 1/2 cup mayonnaise
- 1 1/2 teaspoons yellow mustard (or Dijon)
- 1 green onion, thinly sliced
- 1 rib celery, finely diced
- 2 teaspoons chopped fresh dill (or 1/2 tsp dried)
- Salt to taste
- Black pepper to taste
Instructions
- Place eggs in a single layer in a saucepan and cover with cold water by 1 inch. Bring to a rolling boil over high heat.
- Remove from heat, cover with a lid, and let sit for 10 minutes.
- Transfer eggs to an ice bath and cool for 5 minutes, then peel.
- Cut the eggs in half. Scoop the yolks into a medium bowl and set the whites on a cutting board.
- Mash the yolks with a fork until crumbly. Add mayonnaise, mustard, and a pinch of salt and pepper. Mix until smooth and creamy.
- Finely chop the egg whites into small, bite-sized pieces.
- Add the chopped whites, green onion, celery, and dill to the yolk mixture. Stir until evenly combined.
- Taste and season with additional salt and pepper as needed. Serve on bread, over lettuce, or with crackers.
Nutrition per Serving
364Calories
14gProtein
2gCarbs
34gFat
Chef Tips
- Use eggs that are at least a week old — they peel much more easily than fresh eggs.
- For a lighter version, swap half the mayo for Greek yogurt. It adds tang without losing creaminess.
- Mashing the yolks separately is the key to a smooth, lump-free dressing that coats every piece of egg white.
- Make it ahead: egg salad tastes even better after a few hours in the fridge as the flavors meld together.
- Add a squeeze of fresh lemon juice (about 1 teaspoon) for a brighter, more balanced flavor.
Storage
Store in an airtight container in the refrigerator for up to 5 days. Keep cold — egg salad should not sit at room temperature for more than 2 hours.