Description
Creamy, classic egg salad with perfectly cooked eggs, mayonnaise, mustard, and fresh herbs. Simple ingredients create this reliable recipe that’s great for sandwiches or crackers.
Ingredients
Scale
- 8 large eggs
- 1/3 cup mayonnaise
- 1 teaspoon yellow mustard
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 2 tablespoons finely chopped celery
- 1 tablespoon finely chopped chives
- 1/2 teaspoon paprika (optional, for garnish)
Instructions
- 1. Place eggs in large saucepan, cover with cold water by 1 inch. Bring to rolling boil, remove from heat, cover with lid.
- 2. Let eggs sit in hot water for 12 minutes.
- 3. Prepare ice bath with cold water and ice cubes.
- 4. Transfer eggs to ice bath after 12 minutes, cool for 5 minutes.
- 5. Crack and peel eggs under cool running water, pat dry.
- 6. Mash eggs in large bowl with fork to desired consistency.
- 7. Add mayonnaise, mustard, salt, and pepper, stir gently to combine.
- 8. Fold in celery and chives.
- 9. Taste and adjust seasoning as needed.
- 10. Refrigerate for 30 minutes before serving, garnish with paprika if desired.
Notes
Store refrigerated up to 3 days. Don’t freeze as mayonnaise separates when thawed.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 180
- Sugar: 1g
- Sodium: 280mg
- Fat: 14g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 12g