Classic Egg Salad Recipe
This simple, classic Egg Salad recipe makes the best sandwiches and is an inexpensive, protein-packed lunch idea that's good all year round! You can gussy it up, or keep it plain and simple. No matter how you serve it, this is one quick and easy meal that always satisfies!
Servings: 4 servings
Calories: 319kcal
Ingredients
- 8 eggs
- ½ cup mayonnaise
- 1 Tablespoon dijon mustard
- ¼ teaspoon smoked paprika
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1-2 Tablespoons chopped fresh dill
Instructions
- Hard boil the eggs either in the Instant Pot, a steamer, or by boiling them. See post for instructions on each of these methods.
- Peel the eggs and chop or mash them as much as you like. For chunkier egg salad, just do a rough chop. For a smoother, creamier egg salad, mash the hard boiled eggs with a fork in a large bowl.
- Add the mayonnaise, mustard, smoked paprika, salt, pepper, and dill. Stir to combine then serve on your favorite bread or croissants.
Notes
- Storage: If you have leftover egg salad, it will keep in the fridge in an airtight container for 3-4 days.
Nutrition
Calories: 319kcal | Carbohydrates: 1g | Protein: 12g | Fat: 29g | Saturated Fat: 6g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 339mg | Sodium: 491mg | Potassium: 137mg | Fiber: 1g | Sugar: 1g | Vitamin A: 566IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 2mg