Print
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.
Course Main Course
Cuisine American
Keyword Egg Salad
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings of about 1/2 cup
Calories 287kcal
Author Catalina Castravet
- 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
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.
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