The Best Egg Salad Recipe

an egg salad sandwich on a plate on a table

The perfect high protein meal or snack, dive in to this tangy-sweet classic as a sandwich or straight up for a low carb meal.

Course Salad

Cuisine American

Prep Time 10

Boiling eggs 20

Total Time 30

Servings people

Calories 165kcal

Author Rachel Ballard

Ingredients

6 eggs hard boiled (see note 1) peeled then diced into 1/2" pieces
1/4 cup yellow onion diced into 1/2" pieces (dice then measure)
1/3 cup celery diced into 1/2" pieces (dice then measure)
1 tablespoon Dijon mustard
2 tablespoons sweet pickle relish
1/4 cup mayonnaise
1/4 teaspoon sea salt may add up to 1/2 teaspoon if needed
pinch black pepper

Instructions

In a large bowl, add the diced eggs, onions and celery.
Add the mustard, pickle relish, mayonnaise, salt and pepper and stir gently to combine.
Taste for extra seasoning and adjust as needed.
Eat right away or cover and refrigerate for at least 4 hours or overnight for best flavor.
Serve on crackers, bread, in lettuce wraps or enjoy it plain.

Notes

Note 1: To boil eggs add to a pot and cover with water by one inch. Bring to a boil and cook gently for 5 minutes. Turn off the heat and let the eggs sit in the hot water for 10 minutes. Drain; add cool water and peel when they are cool enough to handle.

Nutrition