Salads > Protein Salads > Egg Salads > Classic Egg Salad Recipe

Classic Creamy Egg Salad

This classic egg salad recipe is a simple yet satisfying dish perfect for sandwiches, crackers, or a light lunch. It's all about achieving the right balance of creamy texture, tangy flavor, and perfectly cooked eggs.

Prep Time
10 minutes
Cook Time
15 minutes
Servings
4
Ingredients
  • 6 Large Eggs
  • 1/2 cup Mayonnaise
  • 1 tablespoon Yellow Mustard
  • 1/4 cup Celery
  • 2 tablespoons Red Onion
  • 1 tablespoon Fresh Parsley
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Black Pepper

Hard-Boiling the Eggs

Place eggs in a saucepan and cover with cold water. Bring the water to a rolling boil, then remove from heat, cover, and let sit for 12-15 minutes. Immediately transfer the eggs to an ice bath to stop the cooking process and make them easier to peel.

Peeling the Eggs

Gently tap the eggs on a hard surface to crack the shells. Peel the eggs under cold running water. The water helps to separate the shell from the egg.

Chopping the Ingredients

Dice the celery and red onion into small, even pieces. Chop the fresh parsley. These ingredients add texture and flavor to the salad.

Preparing the Egg Salad

In a bowl, mash the peeled hard-boiled eggs with a fork or an egg slicer. You can choose to leave some larger chunks for a more rustic texture, or mash them completely for a smoother salad.

Mixing the Salad

Add the mayonnaise, yellow mustard, diced celery, minced red onion, and chopped parsley to the mashed eggs. Season with salt and black pepper. Mix well until all ingredients are evenly combined.

Chilling and Serving

Cover the egg salad and refrigerate for at least 30 minutes to allow the flavors to meld. Serve on bread, crackers, lettuce wraps, or enjoy it straight from the bowl.

Nutrition Facts Estimated per 100g of product

Approximately: Calories: 200, Protein: 8g, Fat: 16g, Carbohydrates: 3g. Values are estimates and may vary based on specific ingredients and serving sizes.

Other Considerations for Nutrition

Using light mayonnaise can reduce the fat content. Adding more vegetables can increase the fiber content.

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FAQ

  • How long does egg salad last in the refrigerator?

    Egg salad should be stored in an airtight container in the refrigerator and will typically last for 3-4 days.
  • Can I use a different type of mustard?

    Yes, Dijon mustard or spicy brown mustard can be used for a different flavor profile. Adjust the amount to your taste.
  • Can I add other ingredients to my egg salad?

    Absolutely! Consider adding dill, chives, sweet pickle relish, or a dash of hot sauce for extra flavor.
  • How can I prevent my egg salad from being watery?

    Ensure the eggs are completely cooled and drained after boiling. Also, avoid using too much mayonnaise. If your celery is very watery, pat it dry with a paper towel before adding it to the salad.