The Best Egg Salad Recipe

The best egg salad recipe is fast, flavorful, and easy--just like this one! I use fresh ingredients like dill and celery so it's not too rich. Just 5 minutes to prep!

Course lunch, Salad

Cuisine American

Prep Time 5

Cook Time 0

Chilling Time 30

Total Time 35

Servings servings (2.5 cups total)

Calories 173kcal

Author Sam Merritt

Equipment

Mixing bowls

Ingredients

8 large hard boiled eggs peeled and chopped
1 celery rib finely chopped
¼ cup (30 g) red onion finely diced
¼ cup (55 g) mayonnaise
2 teaspoons fresh dill minced
1 Tablespoon dijon mustard
1 teaspoon white vinegar
½ teaspoon granulated sugar
¼ teaspoon paprika
¼ teaspoon salt
¼ teaspoon black pepper
Pinch of cayenne pepper

Instructions

In a large mixing bowl, use a spatula to gently toss together eggs, celery, and onion.
8 large hard boiled eggs, 1 celery rib, ¼ cup red onion
In a separate, smaller mixing bowl, whisk together mayonnaise, dill, dijon mustard, vinegar, sugar, paprika, salt, pepper, and cayenne to prepare the dressing.
¼ cup mayonnaise, 2 teaspoons fresh dill, 1 Tablespoon dijon mustard, 1 teaspoon white vinegar, ½ teaspoon granulated sugar, ¼ teaspoon paprika, ¼ teaspoon salt, ¼ teaspoon black pepper, Pinch of cayenne pepper
Pour dressing over egg mixture and gently toss together until all ingredients are thoroughly coated in dressing.
Cover tightly and refrigerate for at least 30-60 minutes before serving.

Notes

Storing

Store in an airtight container in the refrigerator where it will keep for 3-4 days. Stir before serving. Freezing is not recommended.

Nutrition