Easy Egg Salad
- PREP 5min
- COOK 15min
- TOTAL 20min
This is my favorite way to make egg salad! I keep it really simple with mayo, herbs, a little crunch from celery, and some lemon juice. I don’t add mustard, but if you love it, add ½ to 1 teaspoon. Instructions below include cooking the eggs on the stove. If you have an Instant Pot, see my Instant Pot hard boiled eggs. If you love avocado, I also recommend our avocado egg salad!
You Will Need
4 large eggs
2 tablespoons mayonnaise or substitute plain or Greek yogurt, try homemade mayo
1 medium-length celery stalk, finely chopped
1 tablespoon finely chopped chives, parsley or dill
1 teaspoon fresh lemon juice
Salt and fresh ground black pepper
Directions
1Cook the eggs: Place the eggs in a single layer in a saucepan and cover with cold water by 1 to 2 inches. Heat over high heat until the water comes to a rolling boil. Cover the saucepan with a lid, cook for 30 seconds, then remove from the heat and let stand for 11 to 12 minutes. A minute or so before the eggs finish cooking, prepare a bowl of ice water.
2Cool the eggs: Transfer the cooked eggs to the ice water using a slotted spoon and leave for 5 minutes (or longer).
3Prepare the eggs: Crack egg shells and carefully peel them away. If the shells are not easily peeling away from the eggs, place them back into the ice water and try again in 5 minutes.
4Make the salad: Dice the hard-boiled eggs and add them to a bowl. Stir in the mayonnaise, celery, herbs, lemon juice, salt, and pepper. Taste and adjust with more salt or pepper.
Adam and Joanne's Tips
- Storing: Homemade egg salad can be stored in an airtight container in the fridge for up to 4 days. We do not recommend freezing it.
- Eggs: Instructions for eggs are for large eggs, for medium or extra-large, see this hard boiled eggs tutorial with accurate timing.
- The nutrition facts provided below are estimates. We assumed mayonnaise and did not include any bread.