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Easy Egg Salad Recipe
This is a classic egg salad recipe (vintage recipe) that you may remember from childhood recipes and one of best egg salad recipes that I’ve made!
(
Check out our tip on easy peel boiled eggs
!)
Prep Time
15
minutes
mins
Total Time
15
minutes
mins
Course:
Lunch
Cuisine:
American
Servings:
4
Calories:
347
kcal
Author:
LittleCooksReadingBooks.com
Ingredients
8
hard boiled eggs
cooled and peeled
1/2
cup
mayonnaise
1 1/2
teaspoons
yellow mustard or Dijon mustard
1
green onion
thinly sliced
1
celery rib
finely diced
2
teaspoons
fresh chopped dill
or 1/2 teaspoon dried dill (optional)
Salt and pepper to taste
Instructions
Cut eggs in half. Remove yolks and place in a medium mixing bowl. Set aside. Coarsely chop egg whites. Set aside.
Mash eggs yolks with a fork. Add in mayonnaise and mustard. Stir until combined and smooth.
To the egg yolk mixture, add in chopped egg whites, green onions, celery, and dill (optional). Stir until combined.
Salt and pepper to taste. If serving in a bowl, sprinkle with dill and green onions before serving (optional).
Serve immediately or refrigerate for up to 3-5 days.
Nutrition
Serving:
1
g
|
Calories:
347
kcal
|
Carbohydrates:
2
g
|
Protein:
13
g
|
Fat:
31
g
|
Saturated Fat:
6
g
|
Polyunsaturated Fat:
23
g
|
Cholesterol:
385
mg
|
Sodium:
437
mg
|
Sugar:
2
g