Ingredients
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8 large eggs
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½ cup mayonnaise
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1 tablespoon yellow mustard
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2 tablespoons finely chopped celery
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2 tablespoons finely chopped dill pickles
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1 tablespoon finely chopped fresh parsley or dill
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¼ teaspoon salt, or to taste
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¼ teaspoon black pepper
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¼ teaspoon garlic powder (optional)
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½ teaspoon paprika (optional)
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1 teaspoon lemon juice (optional)
Instructions
Step 1: Boil the eggs
Place the eggs in a saucepan and cover with cold water. Bring to a boil, then reduce the heat and simmer for 10–12 minutes until fully cooked.
Step 2: Cool and peel
Transfer the eggs to a bowl of ice water for 5 minutes. Peel the shells and pat the eggs dry.
Step 3: Chop the eggs
Chop the eggs into small pieces. For a texture like the salad in the picture, chop them finely but leave a few small chunks.
Step 4: Make the creamy dressing
In a large mixing bowl, combine the mayonnaise, mustard, salt, black pepper, garlic powder, and lemon juice. Stir until smooth.
Step 5: Add the vegetables and herbs
Add the chopped celery, pickles, and parsley or dill. Mix well to distribute the ingredients evenly.
Step 6: Combine everything
Gently fold the chopped eggs into the dressing until every piece is coated. Sprinkle with paprika if desired.
Step 7: Chill and serve
Cover and refrigerate for 30 minutes to let the flavors develop. Serve cold with toasted bread, crackers, sandwiches, or fresh vegetables.
Nutritional Information
Estimated per serving, assuming 8 servings.
| Nutrient | Approximate amount |
|---|---|
| Calories | 230 kcal |
| Protein | 9 g |
| Total carbohydrates | 2 g |
| Total fat | 21 g |
| Saturated fat | 5 g |
| Fiber | 0.3 g |
| Sugar | 1 g |
| Sodium | 300–400 mg |
| Cholesterol | 190 mg |
Nutrition values vary according to the mayonnaise brand, egg size, and amount of salt used.
Tips for the Best Egg Salad
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For extra creaminess: Mash one or two egg yolks into the dressing before adding the remaining eggs.
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For more crunch: Add extra celery or finely chopped pickles.
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For a lighter version: Replace half the mayonnaise with plain Greek yogurt.
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For extra flavor: Add a little smoked paprika, Dijon mustard, or fresh dill.
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For storage: Keep refrigerated in an airtight container and use within 3–4 days. Do not leave egg salad at room temperature for more than 2 hours.
Allergen information: Contains eggs. Mayonnaise can contain additional ingredients, so check the label if you have allergies. This recipe contains no nuts in its standard form.