A classic favorite, this easy egg salad features perfectly boiled eggs mixed with a creamy dressing. Egg salad is ideal for sandwiches, wraps, or a satisfying meal on its own.
Yield
2 Servings
Preparation time
10 minutes
Cooking time
15 minutes
Total time
25 minutes
Ingredients
4 large eggs
3 Tbsp mayonnaise
1 Tbsp dill relish
1 tsp Dijon mustard
1 tsp lemon juice
1/8 tsp salt
1/8 tsp black pepper
Instructions
- Add the eggs to a saucepot and cover with water. Place a lid on the pot and turn the heat on to high. Bring the water up to a full boil. Once it reaches a boil, turn the heat off and let the eggs sit in the hot water (lid on) for 12 minutes.
- After 12 minutes in the hot water, transfer the eggs to an ice bath or run under cold water until cool. Peel the eggs then chop them into ½-inch pieces.
- Add the chopped egg to a bowl along with the mayonnaise, Dijon, relish, lemon juice, salt, and pepper. Stir to combine, mashing some of the egg yolk into the dressing as you stir.
- Taste the egg salad and adjust the ingredients to your liking. Serve immediately or refrigerate until ready to eat.
Notes
Per serving: Calories 291 kcal, Carbohydrates 1.8g, Protein 13.1g, Sat Fat 5.6g, Sodium 486.9mg, Added Sugars 0g