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A creamy, flavorful egg salad with perfect texture, bright seasoning, and chef-approved techniques for ideal results.
Print Recipe
Course: Lunch
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 6 hard-boiled eggs, chopped
  • 1/3 cup mayonnaise
  • 1 tsp yellow or Dijon mustard
  • 1 tbsp lemon juice or white vinegar
  • 1/4 cup celery, finely diced
  • 2 tbsp green onions or chives, chopped
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Equipment

  • saucepan
  • mixing bowls
  • knife
  • Spatula

Method
 

  1. Boil eggs, cool in ice water, peel, and chop into small pieces.
  2. In a bowl, mix mayonnaise, mustard, lemon juice or vinegar, salt, and pepper.
  3. Fold chopped eggs into the dressing gently until coated.
  4. Add celery and green onions. Fold again lightly to preserve texture.
  5. Chill 30 minutes before serving to deepen flavor.

Nutrition

Calories: 210kcalCarbohydrates: 2gProtein: 10gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 285mgSodium: 350mgPotassium: 90mgSugar: 1gVitamin A: 6IUVitamin C: 4mgCalcium: 4mgIron: 6mg

Notes

For best texture, fold ingredients gently. Chill before serving to develop flavor.

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