Prep Time: 5 mins | Cook Time: 15 mins | Total Time: 20 mins | Servings: 4 people
Egg salad is a favorite at home. And this recipe just makes our egg salad experience to the next level! This salad has the best dressing made with mayo, Dijon mustard, lemon juice, paprika, and garlic. This is a pretty straightforward recipe. No fancy ingredients are required and the steps to make this creamy egg salad are super simple!
This egg salad is super versatile. This egg salad is not only an appetizing side dish, but you can also enjoy this salad in many different ways.
This egg salad is amazing to serve as a sandwich between slices of bread, in a croissant, or open-faced sandwich. Also great even in a wrap or pita.
I enjoy this salad stuffed into a halved avocado. This salad is wonderful to add to lettuce cups. And most of all, this salad can be loaded onto toast for an easy and quick breakfast sandwich!
If you have any leftover egg salad, keep them covered in the fridge for up to 3 to 5 days. Make sure not to leave the salad longer than 2 hours at room temperature.
2 tablespoons celery, finely chopped
3 tablespoons red onion, finely chopped
8 hard-boiled eggs
3 tablespoons chives, chopped
3 tablespoons dill, chopped
1 garlic clove, minced
1/3 c. mayonnaise
2 teaspoons lemon juice
1/2 teaspoons paprika
2 teaspoons Dijon mustard
1/2 teaspoons salt
1/4 teaspoons ground pepper
How to make Egg Salad with the Best Dressing
Step 1: After cooking the eggs, allow them to cool. Peel the eggs once cooled, then chop the eggs. Into a salad bowl, place the sliced eggs.
Step 2: Into the bowl, add the finely chopped celery, red onion, dill, and chives.
Step 3: Place the Dressing ingredients in another bowl. Mix well until combined, then gently stir the dressing into the egg salad until everything is coated.
Step 4: Serve the egg salad immediately. Enjoy!
Amount Per Serving: Calories 290, Calories from Fat 216, Fat 24g37%, Saturated Fat 5g31%, Cholesterol 380mg127%, Sodium 565mg25%, Potassium 146mg4%, Carbohydrates 2g1%, Sugar 2g2%, Protein 13g26%, Vitamin A 800IU16%, Vitamin C 3.3mg4%, Calcium 50mg5%, Iron 1.2mg7%
Egg Salad Recipe with the Best Dressing
- 2 tablespoons celery finely chopped
- 3 tablespoons red onion finely chopped
- 8 hard-boiled eggs
- 3 tablespoons chives chopped
- 3 tablespoons dill chopped
- 1 garlic clove minced
- 1/3 c. mayonnaise
- 2 teaspoons lemon juice
- 1/2 teaspoons paprika
- 2 teaspoons Dijon mustard
- 1/2 teaspoons salt
- After cooking the eggs, allow them to cool. Peel the eggs once cooled, then chop the eggs. Into a salad bowl, place the sliced eggs.
- Into the bowl, add the finely chopped celery, red onion, dill, and chives.
- Place the Dressing ingredients in another bowl. Mix well until combined, then gently stir the dressing into the egg salad until everything is coated.
- Serve the egg salad immediately. Enjoy!