Best Egg Salad Recipe
An easy egg salad recipe perfect for sandwiches, appetizers, or as a fresh lettuce topping.
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Instructions
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Place eggs in a large saucepan, cover with cold water, and bring to a boil; remove from heat, cover, and let stand for 12 minutes.
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Prepare an ice bath in a large bowl, then transfer the cooked eggs to it and cool for 10 minutes.
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Drain the eggs, then crack and peel them.
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Chop or mash the peeled hard-boiled eggs in a bowl.
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Add celery, mayonnaise, red onion, mustard, salt, and pepper; mix thoroughly.
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Taste and adjust seasonings, then transfer to a serving bowl and sprinkle with paprika if desired.
Nutritional Info (per serving)
Calories:
219 kcal
Carbohydrate:
2 g
Cholesterol:
376 mg
Fiber:
0 g
Protein:
13 g
Saturated Fat:
4 g
Sodium:
269 mg
Sugar:
1 g
Fat:
17 g
Unsaturated Fat:
0 g