Description
Classic Egg Salad is creamy, simple, and packed with comforting flavor. Perfect for sandwiches and quick lunches.
Ingredients
Scale
- 8 hard-boiled eggs
- 3/4 cup light mayonnaise
- 1 celery stalk diced small
- 1 teaspoon dill weed
- 1 teaspoon Dijon mustard
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon table salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
Instructions
- Place eggs in a saucepan, cover with water, bring to a boil, turn off heat, cover, and let sit for 12 minutes.
- Transfer eggs to ice water and cool for 5 minutes.
- Peel eggs, separate yolks from whites, and chop whites.
- Whisk yolks with mayonnaise, celery, dill, Dijon mustard, onion powder, garlic powder, salt, pepper, and paprika until creamy.
- Stir in chopped egg whites until combined.
- Serve on bread with lettuce and tomato or refrigerate until ready to serve.
Notes
- Instant Pot hard boiled eggs can be used as an alternative.
- Nutritional information is based on light mayonnaise.
- If sensitive to salt, start with half the amount and adjust.
- Recipe makes 1 1/2 cups, enough for 4 sandwiches using 1/3 cup each.
- Prep Time: 5 minutes
- Cook Time: 17 minutes
- Category: Lunch
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1/3 cup
- Calories: 210
- Sugar: 2g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 9g
- Cholesterol: 375mg