Make a creamy, classic Egg Salad in no time with this easy recipe.
Egg salad is one of those essential summer lunch items I can’t go without. I’ve been making this classic egg salad recipe for years, and everyone loves it. It always ends up on my meal prep list for a few reasons. First, it’s delicious. Second, it’s easy. And third, friends and family keep asking for the recipe!
This recipe is straightforward and uses ingredients I have in my kitchen at all times, so when I have an egg salad craving, there’s rarely a special grocery trip involved. And it’s just as simple to double or triple this recipe to bring to a potluck or serve for a group lunch.
This egg salad is creamy, with just the right touch of tang from the mustard and a slight crunch from the celery. It’s simply perfect as a sandwich filling, but you could also casually scoop it up with naan or warm pita or serve it over a bed of fresh greens as a true salad.
Is This Egg Salad Healthy?
This egg salad is definitely on the healthy end of the egg salad spectrum. Eggs are full of protein and healthy fats, the celery adds fiber, and the reduced-fat mayonnaise cuts out some calories and fat that would otherwise be in this dish. It’s perfect for those on keto, gluten-free, and dairy-free diets. To make a healthier egg salad, replace the mayo with an equal amount of mashed avocado for extra fiber or some Greek yogurt for additional protein.
The Trick For Peeling Hard-Boiled Eggs
We all know the worst part of boiling eggs is peeling them after they’re cooked. It can be a mess, with flecks of eggshell ending up everywhere and in your food. If this is a common issue for you, I offer this tip: even though it’s tempting, don’t skip the ice bath after taking the eggs out of the boiling water.
The shock of an ice bath causes the egg to stop cooking, which in turn shrinks the egg whites slightly, separating them from the shells. Leave them in the ice bath for about five minutes before gently rolling each egg across a hard surface (like a countertop), pressing down just a little bit with the palm of your hand. The shell should crack all around the egg, and it should peel off like an unzipped jacket, mostly in one piece.
How To Make Ahead And Store
This salad can be kept in an airtight container in the fridge for up to 3 days. I wouldn’t recommend freezing egg salad; it will likely change the texture of the dish.
Serving Suggestions
Though I love this egg salad on plain, white bread, it’s also great with Air-Fryer Toast, or as I mentioned earlier, scooped onto a nice salad, such as a Spinach Salad.
To serve it as an appetizer for a lunch party, put the egg salad in a glass bowl on a large platter, and arrange Homemade Ritz Crackers, Almond Flour Crackers, and Flax Seed Crackers around the bowl. For a healthy touch, add cherry tomatoes, celery sticks, and baby carrots to the platter.
Ingredients
- 4 large eggs
- 2 tablespoons light mayonnaise
- 1 teaspoon Dijon mustard
- 2 tablespoons celery chopped
- 1/4 teaspoon lemon juice
- 1 pinch of salt and black pepper
- 1 sprig fresh parsley chopped
Instructions
- Add the eggs to a pot and cover with water. Bring the water to a boil, then reduce the heat to medium high. Cook the eggs for 12 minutes.
- Transfer the eggs to an ice bath for at least 5 minutes. Peel the eggs, then chop into 1/2-inch thick pieces.
- In a small bowl, combine the mayonnaise, chopped eggs, Dijon mustard, chopped celery, and lemon juice, then season with salt and pepper. Stir well.
- Garnish with some chopped parsley.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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