Egg Salad (Quick and Easy)

5 from 1 vote

Made with creamy mayo, a hint of Dijon mustard, and a few herbs and spices, this Easy Egg Salad is the first step to making the best egg salad sandwiches. Enjoy on sliced bread, croissants, or in a lettuce wrap.

Prep Time10

Chill Time30

Total Time40

Course: Lunch

Cuisine: American

Keyword: classic egg salad recipe, egg salad sandwich, homemade egg salad

Servings: servings

Calories: 245kcal

Author: Jill

Ingredients

10 large hard-boiled eggs
1/3 cup mayonnaise
1 tablespoon lemon juice
1 tablespoon dijon mustard
1/4 teaspoon salt
1/8 teaspoon freshly cracked black pepper
1 large celery rib finely chopped
2 tablespoons chopped fresh chives
2 teaspoons dill

Instructions

Peel the eggs and cut them in half lengthwise. Set the whites aside and put the yolks into a medium bowl.
Add the mayonnaise, lemon juice, mustard, and salt and pepper to the bowl and mash everything together with a potato masher.
Cut the egg whites into small, 1/4-inch pieces and add the whites into the egg yolk mixture. Next, add in the celery, dill and mix gently until incorporated. Cover the salad with plastic wrap and chill for at least 30 minutes, and up to 1 day ahead of time.
Just before serving, season with salt and pepper. Serve over a bed of lettuce or on croissants or bread for sandwiches.

Nutrition