Classic Creamy Egg Salad
A simple recipe for making a creamy, tangy egg salad perfect for sandwiches or as a side dish.
- Prep Time: 10 min
- Cook Time: 0 min
- Total Time: 10 min
- Yield: 4 servings
- Category: Lunch
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 6 large hard-boiled eggs, peeled and chopped
- 1/2 cup mayonnaise
- 1 tablespoon yellow mustard
- 1 teaspoon white vinegar
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 stalk celery, finely chopped (optional)
- 1 tablespoon fresh dill, chopped (optional)
Instructions
- Place the peeled and chopped hard-boiled eggs into a medium bowl.
- Add the mayonnaise, yellow mustard, white vinegar, salt, and pepper to the bowl.
- If using, add the chopped celery and fresh dill.
- Use a fork or a rubber spatula to gently mix all ingredients until just combined. Do not overmix; some texture from the egg whites is desirable.
- Taste the mixture and adjust salt or pepper as needed.
- Cover the bowl and chill the egg salad in the refrigerator for at least 30 minutes before serving to allow flavors to meld.
Notes
- For a tangier flavor, substitute half of the mayonnaise with plain Greek yogurt.
- To make this low-carb or Keto friendly, omit any added sugar in the mustard and skip bread; serve over lettuce wraps or cucumber slices.
- For a Southern style, add 1 teaspoon of sweet pickle relish.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 220
- Sugar: 1
- Sodium: 250
- Fat: 19
- Saturated Fat: 4
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 2
- Fiber: 0
- Protein: 10
- Cholesterol: 215
Find it online: https://whiskdaily.com/best-creamy-egg-salad-recipe/