The Best Egg Salad Recipe (10 mins!)
Egg Salad doesn’t need to be a chore! Prepare a serving in 10 minutes with this quick and easy recipe.
Table of Contents
Bid farewell to the days when your egg salad was a snooze-fest of hard-boiled eggs and mayo! My game-changing recipe is not just delicious but also super easy—just 5 main ingredients and a quick 10-minute session in the kitchen. Add some chopped celery for a much-needed crunch and a dash of fresh parsley to brighten it up, and boom—you’ve got yourself a bowl of yumminess!
If you’re a fan of my Tuna Salad with Egg or Deviled Egg Pasta Salad, you’re in for a treat with this recipe. Speedy, healthy, and packed with flavor, I just love it because it’s stunningly simple but has a homely appeal. So… are you ready to give your egg salad a glow-up?
Does this egg salad work with my diet?
Not only are eggs packed with proteins, the light mayo and fresh veggies will bring the nutrients without expanding your waistline. It’s perfect for those on vegetarian, gluten-free, and dairy-free diets. To make it keto friendly, use a full-fat mayo. You may also add avocado or olive oil to increase the proportion of healthy fats. Paleo practitioners should use homemade paleo mayo or a mashed avocado as a mayo substitute.
INGREDIENTS
Ready to make the best egg salad? Here’s what you’ll need…
- 4 large eggs
- 2 tbsp light mayonnaise (reduced fat)
- 1 tsp Dijon mustard
- 1/4 tsp lemon juice
- pinch of salt and black pepper
- 2 tbsp celery, chopped
- sprig of fresh parsley, chopped
INSTRUCTIONS
Boil
Add the eggs to a pot and cover with water. Bring the water to a boil, then reduce the heat to MED-HIGH. Cook for 12 minutes.
Peel
Transfer the eggs to an ice bath. Once cool, peel thems, then chop into 1/2-inch thick pieces.
Combine
In a small bowl combine the mayonnaise, chopped eggs, Dijon mustard, celery, lemon juice, and season with salt and pepper. Stir well.
Garnish
Garnish with some chopped parsley.
DEVOUR!
FAQs
Is there an alternative to light mayo?
If you don’t like mayo or you want to cut calories further, Greek yogurt or a mix of avocado and olive oil are great alternatives.
So, how can I switch up this recipe?
Fancy a bit of heat? Throw in chopped pickles or jalapenos. Need some protein? Bacon bits should quench that thirst. And don’t forget your spice rack: a dash of paprika or dill does wonders.
I can’t find Dijon mustard. is there a substitute?
Don’t worry about it. Regular yellow mustard will still give the salad a zesty flair while honey mustard will sweeten things up.
I ran out of fresh parsley. Can I use dried instead?
I prefer fresh parsley for its flavor, but dried parsley will do in a pinch. Just remember that dried spices pack more power so only use a third of what the recipe recommends.
My eggs are hard to peel, help!
The secret to effortless peeling is an ice bath right after boiling.
Serving Suggestions
You can eat this egg salad on its own with only a fork to assist you OR you can scoop some onto a bed of crunchy lettuce leaves. You can also make a sandwich out of it (use either multigrain toast or a croissant and thank me later). In the winter, it pairs amazingly with a bowl of hot soup.
how to prep and store your egg salad
You can make this egg salad ahead of time. Just pop it into an airtight container and store it in the fridge for up to 3 days. Same goes for any leftovers.
Egg Salad (10 Minutes!)
Egg Salad doesn’t need to be a chore! Prepare a serving in 10 minutes with this quick and easy recipe.
Servings 2
Calories 162kcal
Ingredients
- 4 large eggs
- 2 tbsp light mayonnaise reduced fat
- 1 tsp Dijon mustard
- 1/4 tsp lemon juice
- pinch of salt and black pepper
- 2 tbsp celery chopped
- sprig fresh parsley chopped
Instructions
- Add the eggs to a pot and cover with water. Bring the water to a boil, then reduce the heat to MED-HIGH. Cook the eggs for 12 minutes.
- Transfer the eggs to an ice bath. Once cool, peel the eggs, then chop into 1/2-inch thick pieces.
- In a small bowl combine the mayonnaise, chopped eggs, Dijon mustard, chopped celery, lemon juice, and season with salt and pepper. Stir well.
- Garnish with some chopped parsley.
Notes
- To prevent cracking during boiling, always start your eggs in cold water.
- The secret to effortless peeling? An ice bath right after boiling.
- Start with a small amount of mayo and add more if needed. You don’t want an overly creamy salad.
Nutrition
Calories: 162kcal | Carbohydrates: 2g | Protein: 11g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.05g | Cholesterol: 330mg | Sodium: 275mg | Potassium: 151mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 523IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 2mg
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