The Best Egg Salad Recipe

egg salad croissant sandwiches on a cutting board cut in half

The BEST Egg Salad – superb hard boiled eggs transformed into the ever classic egg salad. Prepared in under 15 minutes with minimal cleanup; simple, healthy – the perfect lunch.

  • 8 eggs
  • 1/2 cup mayonnaise
  • 2 green onions finely chopped
  • 1 stalk celery finely chopped
  • 1 tbsp yellow mustard
  • 1 tbsp fresh dill chopped
  • 1/4 tsp salt or to taste


  • Cook the eggs – In a saucepan place the eggs in enough water to cover them. Bring the water to a boil, cover the saucepan with a lid and remove from heat. Let the eggs stand in the hot boiling water covered for about 12 minutes, then remove, cool and peel.
  • Prep the eggs: Cut the peeled eggs in half and remove the egg yolks from them. Place the egg yolks in a bowl and mix together with the mayo, mustard and salt. Mash it together with a fork. Chop the egg whites into small pieces and add to a bowl.
  • Finish the egg salad: Add the yolk mixture to the chopped egg whites, add the green onions, dill, celery and mix well.
  • Serve – Serve on bread of choice, with some nice crisp lettuce.

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