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4.20
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5
votes
Homemade Egg Salad Recipe
This homemade egg salad is a delicious and easy recipe that comes together so quickly. Made with mayonnaise and hard-boiled eggs, this creamy salad is a great side dish or sandwich filling.
Prep Time
10
minutes
mins
Cook Time
5
minutes
mins
Total Time
15
minutes
mins
Course:
Salad
Cuisine:
American
Servings:
4
servings
Calories:
146
kcal
Author:
Becky Hardin
Ingredients
5
eggs
1
tablespoon
fresh onion
chopped
1
tablespoon
fresh chives
chopped
2
tablespoons
extra virgin olive oil
1
teaspoon
dijon mustard
1
tablespoon
mayonnaise
Pinch
salt
Pinch
black pepper
½
tablespoon
Juice of ½ lemon
2
cups
ice cubes
Instructions
Fill a saucepan with cold water and carefully place eggs inside.
5 eggs
Bring to a rolling boil.
Turn heat off, cover with a lid, and let sit for 10 minutes.
Carefully remove eggs from saucepan.
Add eggs in a bowl with water and ice cubes for 5 minutes.
2 cups ice cubes
Peel eggs.
Cut eggs with a sharp knife into quarters.
In a large bowl, add quartered hard boiled eggs. Use a fork to smash them.
Add mayonnaise, olive oil, fresh onion, chives, dijon mustard, salt, black pepper, and lemon.
1 tablespoon fresh onion,
1 tablespoon fresh chives,
2 tablespoons extra virgin olive oil,
1 teaspoon dijon mustard,
1 tablespoon mayonnaise,
Pinch salt,
Pinch black pepper,
½ tablespoon Juice of ½ lemon
Mix with a fork until everything is well combined and enjoy!
Notes
It's best not to freeze the egg salad
as the texture will change.
I prefer to use a
full fat mayonnaise
that is richer with more flavor. You can use low fat if you prefer, but stay away from the Miracle Whip!
Taste the salad
before serving and adjust the seasoning to your taste.
Storage:
Store egg salad in an airtight container in the refrigerator for 2 days.
Nutrition
Calories:
146
kcal
|
Carbohydrates:
2
g
|
Protein:
7
g
|
Fat:
12
g
|
Saturated Fat:
3
g
|
Cholesterol:
205
mg
|
Sodium:
126
mg
|
Potassium:
76
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
330
IU
|
Vitamin C:
2
mg
|
Calcium:
34
mg
|
Iron:
1
mg