Best Egg Salad Recipe
Classic Egg Salad Recipe is perfect to eat at any time of the day. We like it for breakfast on a toast, for lunch as a wrap, or sandwich.
Servings 4 servings of about 1/2 cup
Calories 287kcal
Ingredients
- 8 hard-boiled eggs peeled and chopped
- 1/3 cup mayonnaise or more
- 1 tablespoon stone ground mustard
- 1 tablespoon pickle juice or lemon juice
- 1/2 small red onion chopped
- 1 tablespoon dill chopped
- 1 tablespoon green onion chopped
- 1 tablespoon green garlic chopped or use 2 minced garlic cloves
- 1/4 cup diced pickles optional
- 1/4 teaspoon kosher salt or to taste
- fresh black pepper to taste
- 1/2 teaspoon paprika sweet or smoked
Garnish:
- chopped chives
- chopped green onion
- paprika
Instructions
- Boil and peel the eggs. Chop them into 1/4 inch pieces and add to a medium bowl.
- Add the rest of the ingredients and stir to combine.
- Taste and adjust for salt and pepper.
- Refrigerate for 30 minutes before serving.
- Garnish with chopped chives, green onion and paprika before serving.
Video
Nutrition
Calories: 287kcal | Carbohydrates: 2g | Protein: 13g | Fat: 24g | Saturated Fat: 5g | Cholesterol: 380mg | Sodium: 564mg | Potassium: 126mg | Fiber: 0g | Sugar: 1g | Vitamin A: 675IU | Vitamin C: 0.2mg | Calcium: 54mg | Iron: 1.3mg