Homemade Egg Salad Recipe

4.20 from 5 votes

This simple method for making egg salad is a lunch-time staple. Turn hard-boiled eggs into a creamy, herby, flavorful mixture for sandwiches or wraps.

Prep Time5

Cook Time10

Total Time15

Course: Breakfast, lunch, Salad

Cuisine: American

Servings: servings

Calories: 177kcal

Author: Becky Hardin

Ingredients

5 large eggs
2 cups ice cubes
1 tablespoon chopped onion
1 tablespoon chopped fresh chives
2 tablespoons extra virgin olive oil
1 teaspoon Dijon mustard
1 tablespoon mayonnaise *
1 pinch salt and pepper
½ tablespoon lemon juice

Instructions

Hard-boil Eggs:

Fill a saucepan with cold water and carefully place eggs inside before bringing to a rolling boil.
5 large eggs
Once boiling, turn the heat off, cover with a lid, and let sit for 10 minutes.
Carefully remove boiled eggs from the saucepan and place them in a bowl of cold water filled with ice cubes for 5 minutes.
2 cups ice cubes

Make Egg Salad:

Peel the cooled eggs, then cut into quarters with a sharp knife.
Add the quartered eggs to a large bowl and use a fork to mash them.
Add the mayonnaise, olive oil, fresh onion, chives, Dijon mustard, salt, black pepper, and lemon juice. Mix with a fork until everything is well combined.
1 tablespoon chopped onion, 1 tablespoon chopped fresh chives, 2 tablespoons extra virgin olive oil, 1 teaspoon Dijon mustard, 1 tablespoon mayonnaise, 1 pinch salt and pepper, ½ tablespoon lemon juice
Eat with a fork, serve on sandwiches or wraps, and enjoy!

Notes

*I prefer to use a full-fat mayonnaise that is richer with more flavor. You can use low-fat if you prefer, but I don't recommend using Miracle Whip.

Storage: Store leftover egg salad in an airtight container in the refrigerator for 2-3 days.

Nutrition