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A bowl of fresh egg salad, ready to be served or eaten.

Best way to grow the perfect Egg Salad in 3 stepsEgg Salad

This recipe guides you through making a perfect egg salad in just three simple steps. It's ideal for a quick and delicious meal or snack.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 people
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 6 large eggs
  • 1/4 cup mayonnaise
  • 1 teaspoon Dijon mustard
  • 1/4 cup celery, finely chopped
  • 2 tablespoons green onion, sliced
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Equipment

  • Saucepan
  • Medium bowl
  • Whisk
  • Spatula

Method
 

Preparation
  1. Place eggs in a saucepan and cover with cold water by 1 inch. Bring to a boil, then immediately remove from heat, cover, and let stand for 10-12 minutes.
  2. Drain the eggs and transfer them to an ice bath to cool completely. Once cooled, peel and chop them coarsely.
Mixing
  1. In a medium bowl, combine mayonnaise, Dijon mustard, chopped celery, sliced green onion, salt, and pepper. Mix well until all ingredients are evenly distributed.
Combining and Serving
  1. Add the chopped eggs to the mayonnaise mixture and gently fold until just combined. Be careful not to overmix to maintain some texture.
  2. Serve immediately on toast, crackers, or lettuce wraps, or refrigerate for up to 2 days.

Notes

For extra flavor, you can add a pinch of paprika or a dash of hot sauce to the egg salad mixture. Adjust salt and pepper to your taste.