Classic Egg Salad

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Egg salad sandwich on a white plate with lemon wedges.

Deliciously creamy egg salad with a bit of crunch from finely chopped celery and red onions.

Course Salad

Cuisine American

Keyword side salad

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 355kcal

Author Maike Corbett

Ingredients

8 large eggs hard-boiled
½ cup red onion finely chopped
½ cup celery finely chopped
1 tablespoon chives optional

Dressing

½ cup mayonnaise
1 tablespoon mustard yellow
1 tablespoon lemon juice
1 lemon zest of one lemon

Instructions

Making Hard-Boiled Eggs

Remove eggs from the fridge and allow to rise to room temperature. About 15 minutes.
Fill a 5-quart pot with water and bring to a boil. One-by-one add the eggs into the boiling water. Adjust heat to medium-high for a gentle boil. Boil for 9 minutes.
While eggs are boiling, prepare a large bowl with ice water. Once done transfer the eggs into the ice water and chill for 2 minutes. Remove, peel, and coarsly chop the eggs. Set aside

Making The Dressing

In a small bowl combine mayonnaise, mustard, lemon juice, and lemon zest and whisk until well combined.

Making Egg Salad

In a large bowl combine chopped eggs, celery, and red onion. Add dressing and combine well. Season to taste with salt. Top with fresh chives (optional).

Nutrition