Easy 6-Ingredient Egg Salad Recipe
- PREP
Joanne and I like egg salad to be simple, with as little ingredients as possible. We add a little mayonnaise for moisture, celery for crunch, fresh herbs and a small amount of lemon juice to brighten things up.
You Will Need
4 hard-cooked eggs, peeled and chopped
2 tablespoons mayonnaise, or Greek yogurt (try our homemade mayonnaise)
1 medium-length celery stalk, finely chopped (about 3 tablespoons)
1 tablespoon finely chopped chives, parsley or dill
1 teaspoon fresh lemon juice
Salt and fresh ground black pepper, to taste
Directions
Stir eggs, mayonnaise, celery, chives and lemon juice in a bowl. Season with salt and pepper.
Egg salad is best eaten within 2 days of making it. We recommend using freezer-safe glass containers to store egg salad.
Adam and Joanne's Tips
- To make hard-cooked (hard-boiled) eggs, in a saucepan, cover eggs with 1 inch of cold water, bring to a boil then immediately remove from heat and cover with lid. Let eggs stand, covered in the hot water for 12 minutes. Then plunge eggs into ice cold water to stop the cooking. A full tutorial with photographs can be found here: How to Cook Hard Boiled Eggs.
- Nutrition Facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values. We assumed mayonnaise and did not include any bread.
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