Easy Egg Salad
- PREP 5min
- COOK 15min
- TOTAL 20min
This is my favorite way to make egg salad! I keep it really simple with mayo, herbs, a little crunch from celery, and some lemon juice. I don’t add mustard, but if you love it, add 1/2 to 1 teaspoon.
You Will Need
4 large eggs
2 tablespoons mayonnaise or substitute plain or Greek yogurt, try homemade mayo
1 medium-length celery stalk, finely chopped
1 tablespoon finely chopped chives, parsley or dill
1 teaspoon fresh lemon juice
Salt and fresh ground black pepper
Directions
Place the eggs in a single layer in a saucepan and cover with cold water by 1 to 2 inches. Heat over high heat until the water comes to a rolling boil.
Cover the saucepan with a lid, cook for 30 seconds, then remove from the heat and let stand for 12 minutes.
A minute or so before the eggs finish cooking, prepare a bowl of ice water.
Transfer the cooked eggs to the ice water using a slotted spoon and leave for 5 minutes (or longer).
Crack egg shells and carefully peel them away. If the shells are not easily peeling away from the eggs, place them back into the ice water and try again in 5 minutes.
Dice the hard-boiled eggs and add them to a bowl. Stir in the mayonnaise, celery, herbs, lemon juice, salt, and pepper. Taste and adjust with more salt or pepper.
Adam and Joanne's Tips
- Storing: Homemade egg salad can be stored in an airtight container in the fridge for up to 4 days. We do not recommend freezing it.
- Eggs: Instructions for eggs are for large eggs, for medium or extra-large, see this hard boiled eggs tutorial with accurate timing.
- The nutrition facts provided below are estimates. We assumed mayonnaise and did not include any bread.