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5 from 4 ratings

Egg Salad Recipe

This classic Egg Salad Recipe makes the best side dish idea and can be used as an easy filling for sandwiches and lettuce wraps. Bonus: It's easy to make ahead of time!

Ingredients

  • 8 large eggs
  • 1 tablespoon distilled white vinegar
  • 1/3 cup mayonnaise
  • 1 tablespoon sweet relish
  • 1 tablespoon yellow mustard
  • 1 tablespoon fresh dill, finely chopped. (or 1 tsp. dried.)
  • ¼ tsp paprika
  • 1 teaspoon garlic salt
  • 1 rib celery, finely diced
  • 3 tablespoons yellow onion, finely diced

Instructions

  • Submerge the eggs in 2 inches of cool water in a pot on the stove-top. Gradually bring them to a boil. Once the boil is reached, cover the pot and remove them from the heat. Let them sit for 12 minutes.
  • Place them in a colander and rinse them under cool running water to stop the cooking process. Once cooled, peel each egg.
  • Slice each egg in half lengthwise. Use a small spoon to remove the yolks and transfer them to a small bowl. Dice the egg whites into fine squares of equal size.
  • Add the vinegar to the warm egg yolks and let them cool, then add the mayonnaise, relish, mustard, dill, paprika and garlic salt. Mix until well-combined, then gently stir in the onions, celery, and diced egg whites until well comibined.
  • If possible, chill for at least 30 minutes prior to serving. If desired, serve over 4 sandwiches or lettuce wraps

Notes

Pro Tips:
  • 1 teaspoon dried dill can be used instead of fresh if needed.
  • Diced green onions can be used instead of yellow onions as well.
  • Mix the egg yolks with the vinegar while they're still warm. The vinegar helps to prevent discoloration and enhances the flavor.
  • Add the mayo when the yolks have cooled to avoid an oily consistency. 
  • I use Hellmann’s Mayonnaise for this recipe.
  • Mashed or finely diced avocado makes a great addition to the egg yolk filling as well.
  • If serving with sandwiches: Lettuce and/or arugula makes a great addition as well as crispy bacon. You can also serve these in lettuce wraps for a low carb option.

Storage:
  • Store in an airtight container and refrigerate for up to 5 days.

Nutritional information shared is an estimate and is per serving. There are 4 servings in this recipe. To adjust the number of servings, hover over the number "4" at the top of the recipe card in the middle and adjust the slider up/down. Ingredient quantities will automatically adjust.

Nutrition

Calories: 264kcal, Carbohydrates: 3g, Protein: 12g, Fat: 23g, Saturated Fat: 5g, Polyunsaturated Fat: 10g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 335mg, Sodium: 898mg, Potassium: 149mg, Fiber: 1g, Sugar: 2g, Vitamin A: 610IU, Vitamin C: 1mg, Calcium: 56mg, Iron: 2mg
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