Egg Salad

Ingredients

• 6hard-boiled eggs
• 80 ml (⅓ cup)mayonnaise
• 7.5 ml (½ tbsp)Dijon mustard
• 2 tbspgreen onion
• 1 tbspcelery
• ½ tspsalt
• ¼ tspblack pepper

Instructions

1. 1

   Separate the eggs

   Separate the yolks from the whites. Put the yolks in a bowl and add the mayonnaise, Dijon mustard, salt and black pepper.

2. 2

   Mash the yolks

   Mash the mixture thoroughly with a fork until the yolks are smooth, then stir to combine. Set it aside.

3. 3

   Combine and serve

   Chop the egg whites and add them to the yolk mixture with the green onion and celery. Stir gently to combine, then serve with toast, bread or crackers.

What is egg salad?

Egg salad is a chilled or room-temperature mixture of cooked eggs and a creamy dressing, commonly served as a sandwich filling in the United States. This version uses the yolks to make a smooth base before folding in the chopped whites.

Dijon mustard gives the dressing a little sharpness, while green onion and celery bring fresh flavour and a crisp contrast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 495 calories, 19g protein, 3g carbs, 45g fat.

Eggs provide most of the protein, while the mayonnaise contributes most of the fat; the eggs and any bread or crackers served alongside provide most of the carbohydrates. Serve it with vegetables or a green salad, and choose the amount of bread or crackers to suit your meal.

Why separate the eggs?

Yolk base: Mashing the yolks with mayonnaise and mustard makes a cohesive dressing that coats the chopped whites.

Chopped whites: Keeping the whites in small pieces gives the salad its texture without making the mixture uniformly smooth.

Getting the texture right

Smooth dressing: Mash the yolks until no large lumps remain, then mix in the seasonings evenly.

Gentle folding: Stir in the whites, green onion and celery gently so the pieces stay distinct. Chop the celery finely for a more even bite.

Seasoning and timing

Salt and pepper: The recipe seasons the yolk mixture before the whites are added, helping distribute the seasoning through the dressing.

Make-ahead: The method gives a total time of 30 minutes, including the time needed to prepare the hard-boiled eggs. If the eggs are already cooked, the mixing itself takes less time.

How to serve it

Bread: Spoon the salad onto toast or between slices of bread for a straightforward sandwich.

Crisp sides: Crackers are another suggested serving option. Add a simple green salad or sliced vegetables alongside if you want a more varied plate.

Recipe notes & tips

• Chop the green onion and celery finely so they distribute evenly through the salad.
• Mash the yolks thoroughly before adding the chopped whites.
• Fold in the egg whites gently to keep some texture.
• Taste the mixture before serving and adjust the seasoning if needed.
• Serve with toast, bread or crackers as suggested in the method.

Variations

• Extra mustard: Add a little more Dijon for a sharper flavour.
• Herb finish: Stir in chopped fresh chives for another mild allium note.
• More crunch: Increase the celery for a crispier salad.
• Peppery version: Add more black pepper to the yolk mixture.
• Sandwich style: Layer the salad with lettuce between slices of bread.

Common mistakes to avoid

• Lumpy yolks: Mash them thoroughly with the mayonnaise and mustard before adding the whites.
• Overmixed salad: Fold gently once the chopped egg whites are added to preserve their texture.
• Large celery pieces: Chop the celery finely so it is easier to mix and eat.
• Uneven seasoning: Mix the salt and pepper into the yolk base before folding in the other ingredients.

How to store

Refrigerate leftovers promptly in a covered container and use within 3 days. Serve chilled; this salad is not suited to reheating.

Frequently asked questions