Egg Salad

Discover the secret to the best Egg Salad with this classic recipe and tips for a creamy, flavorful, and even keto-friendly version Perfect for any occasion.

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Prep Time 10

Chilling Time 30

Total Time 40

Servings: 4 people

Calories: 220

Ingredients Equipment Method Nutrition Notes

Ingredients

6 large hard-boiled eggs
3 tablespoons mayonnaise or 1 ripe avocado for keto
1 teaspoon yellow or Dijon mustard
1/4 cup finely diced celery
1 tablespoon fresh dill or 1 teaspoon dried dill
to taste salt and pepper

Equipment

Medium-sized bowl
Fork
Measuring spoons
Knife
Cutting board

Method

Peel the cooled hard-boiled eggs and place them in a medium-sized bowl.
Use the back of a fork to gently break the eggs into pieces, aiming for a mix of sizes.
Add the mayonnaise and mustard, stirring gently to coat all the egg pieces.
Fold in the finely chopped celery.
Season with salt and pepper, then add the dill.
Refrigerate the egg salad for at least 30 minutes before serving to let the flavors meld.

Nutrition

Calories: 220kcalCarbohydrates: 3gProtein: 10gFat: 20gSaturated Fat: 3gCholesterol: 370mgSodium: 220mgPotassium: 240mgSugar: 1gVitamin A: 300IUVitamin C: 1mgCalcium: 30mgIron: 1mg

Notes

Choose fresh, high-quality ingredients for the best flavor.

For a deviled egg salad, add more mustard, paprika, and relish.

You can substitute Greek yogurt for half the amount of mayonnaise for a healthier version.

If your egg salad turns out runny, add more chopped eggs to thicken it. If it’s too dry, mix in a teaspoon of mayonnaise at a time until desired creaminess is reached.

Always let the egg salad sit in the fridge for at least half an hour before serving to enhance flavor.