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egg and salad recipe

Classic Egg Salad

A creamy, protein-rich egg salad with crisp celery and green onions, perfect for quick lunches or light meals.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Protein Salads
Cuisine: American
Calories: 218
Ingredients Equipment Method Notes

Ingredients
  

For the Egg Salad
  • 4 large eggs
  • 1/3 cup mayonnaise regular or light
  • 1 teaspoon Dijon mustard
  • 2 stalks celery finely diced
  • 2 green onions sliced
  • salt and freshly ground black pepper to taste
  • lettuce leaves for serving
Optional Add-ins
  • 1 tablespoon fresh dill chopped
  • 1/4 teaspoon paprika
  • 1 small red bell pepper finely diced
  • 1 tablespoon capers drained
  • 1/4 teaspoon garlic powder

Equipment

  • Saucepan
  • Mixing bowl
  • Cutting board
  • Sharp knife

Method
 

  1. Place eggs in a saucepan and cover with cold water by at least an inch. Bring water to a gentle boil, then remove from heat, cover, and let sit for exactly 10 minutes.
  2. Transfer eggs to an ice bath immediately to stop the cooking process. Let cool for at least 5 minutes before peeling.
  3. Peel the eggs carefully, then chop them into your preferred consistency.
  4. In a medium mixing bowl, combine the mayonnaise and Dijon mustard. Add salt and freshly ground black pepper to taste.
  5. Gently fold in the chopped eggs, diced celery, and sliced green onions.
  6. If using optional ingredients like dill, paprika, bell pepper, capers, or garlic powder, fold them in now.
  7. Taste and adjust seasoning as needed.
  8. Cover and refrigerate for at least 30 minutes to allow flavors to meld together.
  9. Serve the egg salad on crisp lettuce leaves or as a sandwich filling.

Notes

  • For perfect hard-boiled eggs, start with room temperature eggs to prevent cracking.
  • The egg salad will keep in the refrigerator for up to 3 days in an airtight container.
  • For a lighter version, substitute half the mayonnaise with Greek yogurt.
  • Make sure to cool eggs completely before adding to the mayonnaise mixture to prevent the dressing from breaking.