Perfect Egg Salad

Egg salad sandwich on dark pumpernickel bread on a wooden cutting board.

5 from 5 votes

Perfect Egg Salad is an easy lunch favorite! Creamy and delicious, it's made with just a handful of staple ingredients. Most importantly, it starts with perfectly cooked hard boiled eggs. In just 25 minutes, meal prep a batch for quick weekday lunches like sandwiches or deli wraps, or a healthy snack dip with crackers!

Prep Time5

Cook Time20

Total Time25

Course: Lunch

Cuisine: American

Diet: Gluten Free

Servings:

Calories: 263kcal

Author: Meryl Downing

Ingredients

6 eggs
2 Tablespoons celery finely chopped
2 Tablespoons onion (yellow, red, or scallions) finely chopped
¼ teaspoon kosher salt
6 grinds fresh black pepper
¼ teaspoon paprika
pinch cayenne pepper
½ teaspoon dijon mustard
½ teaspoon Worcestershire sauce
1 teaspoon lemon juice
¼ cup mayonnaise
fresh herbs such as chives, parsley, or basil optional

Instructions

Place eggs in a pot covering them with cold water by about an inch. Bring to a boil over high heat. Right when they reach a boil, turn off the heat and cover. Let them sit in the hot water for 17 minutes, set a timer! Run under cold water, crack and peel.
Meanwhile, mix all other ingredients in a bowl, including the roughly chopped eggs when they are done. Mix well and serve.

Notes

To peel eggs - Lightly tap them on all sides on the counter so the shell is cracking everywhere. On the bottom of the egg, there is a little air pocket. This is the easiest place to get your thumb in and start peeling the egg. Under the shell is a thin membrane, slide your thumb under it to remove the cracked shell and the membrane together, leaving the white flesh intact. Rinse the peeled eggs to make sure no pieces of shell remain.
To Stretch the Recipe - You can add 1 or 2 additional eggs to the recipe to stretch it without changing your other ingredient amounts. Or double or triple the recipe.
If you don't have lemon, you can substitute a few drops of red or white wine vinegar.
Serve your Egg Salad on bread or toast, deli wraps, pitas, bagels with crackers as a dip, or as small bite sized tea sandwiches. Add lettuce, spinach, tomato, cucumber, pickles or avocado.

Nutrition