Egg Salad
Yield: 4 servings
Calories: 322kcal
Delicious classic egg salad recipe with hard-boiled eggs and simple mix-ins that's perfect for sandwiches or as a light side dish.
Ingredients
- 8 large eggs, cold
- 4 cups cold water, plus more for boiling
- 4 cups ice cubes
- ½ cup (120 ml) mayonnaise, use a Whole30-compliant mayo for Whole30
- 1 tablespoon (15 ml) dijon mustard
- 2 teaspoons (10 ml) lemon juice
- ¼ cup (30 g) celery, ¼" dice
- 1 tablespoon (9 g) red onion, minced
- 1 teaspoon chopped chives
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Boil the Eggs - In a large pot, add enough water to cover the eggs by 1 inch. Bring water to a low boil, around 200°F (93°C). Carefully place the eggs in the hot water, and boil for 30 seconds. Place the lid on the pot and reduce the heat to low. Cook on a low simmer for 12 minutes.
- Chill the Eggs - In a medium bowl, add 4 cups of water and ice to make an ice bath. Once the eggs are done cooking, immediately transfer them to the ice bath and chill for 15 minutes.
- Peel and Chop - Crack the shell and peel the cooled eggs. Use a chef’s knife to chop the hard-boiled eggs coarsely.
- Mix - In a medium bowl, combine chopped eggs, mayonnaise, mustard, lemon juice, celery, red onion, chives, salt, and pepper—season with salt and pepper to taste.
Notes
- Recipe Yield: About 2 cups
- Serving Size: About 1/2 cup
- Storing: Store in an airtight container in the refrigerator for up to 5 days.
Nutrition
Calories: 322kcal | Carbohydrates: 2g | Protein: 13g | Fat: 30g | Saturated Fat: 5g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 9g | Cholesterol: 361mg | Sodium: 474mg | Potassium: 42mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 700IU | Vitamin C: 2.5mg | Calcium: 50mg | Iron: 1.8mg
Recipe Link
Recipe Video