Egg Salad

5 from 1 vote

This is a highly customizable base egg salad recipe. Feel free to add different herbs or spices to your taste! Dill, garlic salt, pickle relish, or curry powder are good additions. Add a teaspoon of apple cider vinegar or pickle juice if you like a bit more zip. I like to add chopped bacon and add this egg salad to a couple handfuls of mixed greens with dressing for a full meal.

Course Main Course, Salad

Cuisine American

Keyword dairy-free, egg, nightshade-free, nut-free, salad, vegetarian

Prep Time 10

Cook Time 10

Total Time 30

Servings

Calories 383kcal

Author Jenny Ross

Ingredients

12 eggs you can use pre-cooked eggs, which are often available in stores to make this no-cook
1/2 cup mayonnaise (or try 1/4 cup mayo and 1/4 cup cream cheese, if not dairy-free)
2 teaspoons Dijon mustard or more, to taste
1 green onion chopped
1 rib celery chopped, optional, for crunch
2 teaspoons lemon juice
1/2 teaspoon salt or to taste
pepper to taste

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Instructions

Place the eggs in a pot and cover with one inch of cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs sit in hot water for 10 minutes. Transfer to an ice bath and cool them there for 5 minutes. Peel then roughly chop the eggs.
Add chopped eggs to a bowl, and add in the mayonnaise, mustard, lemon, celery, and green onion. Stir well to combine. Season to taste with salt and pepper.

Notes

To make the chopping easier, you can pulse the eggs in a food processor. If you have a pastry blender, that can also make the chopping easier by chopping them directly in a mixing bowl.

This will store for 3-5 days in the refrigerator.

Nutrition