Course: Salad, Sandwich
Cuisine: American
Keyword: best egg salad, easy egg salad recipe
Prep Time: 10 minutes minutes
Cook Time: 12 minutes minutes
Total Time: 22 minutes minutes
Servings: 5 (total of 3 cups)
Calories: 293kcal
Author: Malinda Linnebur
This is a classic Egg Salad Recipe that makes the best egg salad sandwiches! It's creamy, delicious, easy to make, and uses 5 simple easy to find ingredients!
Print Recipe
- 10 large eggs
- ½ cup (120g) mayonnaise
- ½ teaspoon mustard of choice
- ¼ cup (25g) finely diced onion
- ¼ cup (35g) finely diced dill pickle
Place eggs in a large saucepan filled with cool water. Bring to a boil and immediately remove from heat. Cover and let eggs stand in the water for 10-12 minutes. Remove eggs and place in an ice bath.
Peel and chop eggs and place in a medium bowl. Combine with other ingredients and mix well.
- MAKE AHEAD: This egg salad can be made and stored in the refrigerator for up to 5 days.
Calories: 293kcal | Carbohydrates: 2g | Protein: 12g | Fat: 26g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 337mg | Sodium: 385mg | Potassium: 155mg | Fiber: 1g | Sugar: 1g | Vitamin A: 513IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 2mg