Egg Salad Recipe

Make the ultimate sandwich with this Best Classic Egg Salad Recipe. Simple doesn't mean compromising on flavor.

📝 Ingredients

• 8 large eggs
• 1/3 cup mayonnaise (best quality such as Hellmann's or Duke's)
• 1 tablespoon mustard
• 2 teaspoons fresh lemon juice (or white wine vinegar)
• 1/4 teaspoon salt
• ground black pepper
• 1/2 stalk celery ( (about 3 tablespoons) chopped fine)
• 2 green onions (sliced)
• 1 tablespoon finely chopped fresh herbs (such as dill, chives or parsley)

👨‍🍳 Instructions

1. 1In large bowl, mix 4 cups water with 4 cups ice and set aside.
2. 2Place the eggs in a single layer in a pot or saucepan. Add cold water to cover them by at least 2 inches of water. Cook over high heat and bring the water to a rolling boil. Cover the pot and let stand on the burner for 12- 15 minutes.
3. 3Transfer the eggs to the prepared ice water and let cool 5 minutes.
4. 4Peel and dice the hard boiled eggs into small sized chunks. Set aside.
5. 5In a large bowl, combine the mayonnaise, lemon juice, mustard, salt, and pepper. Whisk mixture until smooth.
6. 6Add the remaining ingredients into the mayonnaise mixture and gently fold together.
7. 7Refrigerate for 30 minutes. Taste for seasoning and season with salt and pepper as needed before serving.
8. 8This salad can be refrigerated in airtight container for 2 days.
9. 9MAKE AHEAD: Cook and cool the eggs and then refrigerate in an airtight container for 1 day. To finish, proceed with step 4.