Traditional Egg Salad

Creamy, refreshing, and easy to make, this Traditional Egg Salad is a classic comfort food that hits all the right notes. Perfectly cooked hard-boiled eggs are chopped and tossed with silky mayonnaise, tangy Dijon mustard, and a dash of salt and pepper for a well-balanced flavor that’s both simple and satisfying. Crisp celery and fresh green onions add a delightful crunch, while optional parsley lends a pop of color and herbal brightness. Ready in just 20 minutes, this versatile dish can be enjoyed as a sandwich filling, dolloped onto crackers, or served over crisp greens for a light and flavorful meal. Whether you’re prepping for a picnic or looking for a quick lunch, this timeless egg salad recipe is sure to become a go-to favorite.

Nutriscore Rating: 63/100

Prep Time:10 mins

Cook Time:12 mins

Total Time:22 mins

Servings: 4

Ingredients

• 6 Large eggs
• 4 tablespoons Mayonnaise
• 1 teaspoon Dijon mustard
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 1 stalk Celery
• 2 Green onions
• 1 tablespoon Fresh parsley (optional)

Directions

Step 1

Place the eggs in a single layer in a medium saucepan. Fill the saucepan with enough water to cover the eggs by 1 inch.

Step 2

Bring the water to a boil over medium-high heat. Once boiling, turn off the heat, cover the saucepan with a lid, and let the eggs sit for 10-12 minutes.

Step 3

Carefully drain the hot water and transfer the eggs to a bowl of ice water. Let them cool for 5 minutes before peeling.

Step 4

Peel the eggs under running water to make it easier. Pat them dry with a paper towel.

Step 5

Chop the hard-boiled eggs into small pieces and place them in a mixing bowl.

Step 6

Finely dice the celery and slice the green onions. Add them to the mixing bowl with the chopped eggs.

Step 7

Add the mayonnaise, Dijon mustard, salt, and black pepper to the bowl. Stir gently to combine all the ingredients until creamy and evenly mixed.

Step 8

If desired, chop the fresh parsley and sprinkle it into the mixture for added flavor and color.

Step 9

Taste the egg salad and adjust the seasoning with more salt or pepper if needed.

Step 10

Serve immediately as a sandwich filling, on crackers, as a salad topping, or simply enjoy it on its own. Refrigerate any leftovers in an airtight container for up to 3 days.

Nutrition Facts

Serving size	412.4 grams (412.4g)

Amount per serving	% Daily Value*
Calories	883

Total Fat 75.10g	96%
Saturated Fat 13.00g	65%
Polyunsaturated Fat 0.00g
Cholesterol 1176mg	392%
Sodium 1870mg	81%
Total Carbohydrate 20.90g	8%
Dietary Fiber 1.10g	4%
Total Sugars 0.90g
Protein 36.70g	73%

Vitamin D 240IU	1200%
Calcium 198mg	15%
Iron 7mg	37%
Potassium 538mg	11%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 74.6%

Protein: 16.2%

Carbs: 9.2%