Egg salad is a timeless classic that’s adored for its simplicity and versatility. It makes for an excellent sandwich filling or can be served on a bed of lettuce for a protein-rich salad. Our Classic Creamy Egg Salad recipe is the perfect blend of hard-boiled eggs, creamy mayonnaise, and tangy mustard with a hint of fresh herbs, offering a flavorful meal that is both satisfying and delicious. Let’s jump right into how to perfect this recipe!
Classic Creamy Egg Salad
Equipment
- Medium Saucepan
- Bowl
- Fork or potato masher
Ingredients
- 8 large eggs
- 1/2 cup mayonnaise
- 1 tbsp mustard
- Salt and pepper to taste
- 1 tbsp fresh chopped dill or parsley
Instructions
- Place the eggs in a medium saucepan and cover them with water by an inch.
- Bring the water to a boil, then cover the saucepan and remove it from heat. Let the eggs stand in the hot water for 9 to 12 minutes.
- Drain the hot water from the saucepan and fill it with cold water to cool the eggs. Peel the eggs once they are cool enough to handle.
- In a bowl, mash the peeled eggs with a fork or a potato masher.
- Add the mayonnaise, mustard, salt, pepper, and chopped dill or parsley to the eggs. Stir until the ingredients are well combined.
- Serve the egg salad on bread for a sandwich, or on a bed of lettuce for a lighter option.
Notes
- Be careful not to overcook the eggs, as this can make them rubbery and create a green ring around the yolk.
- Egg salad can be refrigerated for up to three days in an airtight container.
This Classic Creamy Egg Salad recipe is a nutritious, delicious, and simple dish that’s ideal for a quick lunch. With its delicate balance of flavors and creamy texture, it’s sure to become a go-to in your recipe repertoire.
Recipe Difficulty: Easy
Complete Nutritional Information per Serving:
- Calories: 280
- Total Fat: 22g
- Saturated Fat: 4.5g
- Cholesterol: 380mg
- Sodium: 280mg
- Total Carbohydrates: 2g
- Dietary Fiber: 0g
- Sugars: 2g
- Protein: 14g
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