Easy Egg Salad

Enjoy a delicious easy homemade egg salad with simple ingredients for the most delicious results. Perfect for serving as a sandwich, in lettuce wraps, or on its own.

Course Main Course

Cuisine American

Keyword best egg salad, egg salad, homemade egg salad

Prep Time 10

Cook Time 5

cooling time 15

Total Time 30

Servings servings

Calories 211kcal

Author Eileen Kelly

Equipment

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Medium Saucepan
Stainless Steel Mixing Bowls
Liquid Measuring Cup
Wooden Spoon

Ingredients

8 large eggs
½ cup mayonnaise
1 teaspoon green onion, diced one green onion
½ teaspoon apple cider vinegar
½ teaspoon Dijon mustard
½ teaspoon salt
½ teaspoon black pepper
chopped dill, garnish

Instructions

How to Hard Boil Eggs

Place the eggs in a large saucepan and completely cover with cold water. Place the pan over medium-high heat and bring it to a boil.
Remove the pan from the heat and cover the pan with a lid. Let sit for 12 minutes.
Then, drain the water off the eggs and place the eggs in a large bowl of ice water to cool completely.

Make the egg salad

Once the eggs have cooled, peel and chop the eggs and place them in a medium sized mixing bowl.
Add to the bowl, the mayonnaise, green onion, apple cider vinegar, Dijon mustard, salt, and pepper. Mix well. Taste for seasoning, reseason if needed.
Sprinkle with fresh chopped dill, optional. Serve in lettuce wraps, on toast, on your favorite bread.

Notes

Be sure to check Expert Tips and FAQs above with important tips and questions that can help make a delicious recipe.

Storage: Leftovers can be kept in a covered airtight container in the refrigerator for up to 4 days.

I'm not a registered dietician, I do my best to provide the most accurate nutritional values. Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes

Nutrition