The Best Classic Egg Salad Recipe

The BEST Classic Egg Salad Recipe The Best Classic Egg Salad Recipe: All the right ingredients in all the right proportions!

The BEST Classic Egg Salad Recipe
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An elemental recipe often calls for a minimal amount of ingredients, yet produces the most flavorful results.

Although it is fun to take on a challenging recipe, with unusual ingredients and multiple processes to achieve a stunning reward, it is also quite refreshing to enjoy food in its simplicity. Food closest to its natural state of being.

BEST Classic Egg Salad Recipe

Today’s challenge is to create an old fashioned favorite… The Best Classic Egg Salad.

Made with bright, sunny lightly chopped eggs in a simple mayonnaise dressing, studded with crunchy tidbits of celery and onion, and sprinkled with a few herbs and spices.

Making The BEST Classic Egg Salad Recipe

The perfect egg salad is chunky yet creamy. Tender and delicious.

There are a lot of variations to egg salad. Therefore our Best Classic Egg Salad Recipe may be easily changed to suit your own tastes.

How To: The BEST Classic Egg Salad Recipe

The Best Egg Salad Recipe begins with the best eggs.

Try to find farm-fresh eggs from a local grower where the hens have been allowed to forage and eat what hens naturally eat. Eggs like this are by far the tastiest and most nutritious. Grocery store eggs pale in comparison, both in color and flavor.

How To Make The BEST Classic Egg Salad Recipe

In the past I secretly dreaded hard cooked eggs. They were difficult to peel and the yolks were often gray rimmed, dry and crumbly, and left on the plate.

I have since discovered a better way to cook them. Boil the eggs starting in cool water. Then cool the eggs quickly to ensure they separate from the membrane. This aides in easy removal from their shells to reveal bright creamy yolks.

Perfect Classic Egg Salad Recipe

Now there are a lot of ingredients you could add to customize The Best Classic Egg Salad Recipe. We are keeping it simple. However, feel free to add pickle relish, or any fresh herbs you like. Even sunflower seeds add a nice touch, but I will leave that up to you.

For a great sandwich just add soft bread and some fresh crisp lettuce to The Best Classic Egg Salad Recipe.

Enjoy!

Easy Classic Egg Salad Recipe

April Scharpf

The BEST Classic Egg Salad Recipe
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The Best Classic Egg Salad Recipe

Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 
The Best Classic Egg Salad Recipe - All the right ingredients in all the right proportions. This rich creamy egg salad is sure to be a family favorite.
Servings: 6 Servings
Nutrition Facts
The Best Classic Egg Salad Recipe
Amount Per Serving (1 cup)
Calories 245 Calories from Fat 189
% Daily Value*
Total Fat 21g 32%
Saturated Fat 4g 20%
Cholesterol 256mg 85%
Sodium 631mg 26%
Potassium 166mg 5%
Total Carbohydrates 4g 1%
Dietary Fiber 0g 0%
Sugars 2g
Protein 9g 18%
Vitamin A 9.5%
Vitamin C 3%
Calcium 4.6%
Iron 5.3%
* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

  • 8 hard cooked eggs, cooled, peeled and chopped
  • 1 cup celery, diced
  • 1 cup red onion, diced
  • ½ cup mayonnaise
  • 1 tablespoon yellow mustard
  • 2 teaspoons fresh chopped dill weed, or 1/4 teaspoon of dried
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon paprika

Instructions

  1. Place the eggs in a large pot and fill with cold water until it covers the eggs by 1 inch. Put the pot on the stovetop over high heat and bring to a boil. The moment the water starts boiling, set the timer for 12 minutes. At exactly 12 minutes remove the pot from the heat, set it in the sink, and run cold water into the pot until the pot of water remains cold. Then add ice to the pot to chill the eggs all the way through. If you have time, put the eggs in the fridge for a few hours to chill – cold eggs peel easier than warm eggs.
  2. Tap the hard boiled eggs on the counter and roll gently to crack the shell all the way around. Peel the egg shells off. If you’re having trouble, run them under cold water as you peel.
  3. Chop the hard boiled eggs into small pieces. Dice the celery and onions.
  4. Place all ingredients in a bowl and mix until combined. Chill in refrigerator for 30-60 minutes to allow seasonings to mature. Garnish with chives or your favorite fresh herbs.

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3 comments on “The Best Classic Egg Salad Recipe

  1. Cherylposted November 5, 2018 at 5:40 pm Reply

    Whoa, too much salt. I would start at 1/2 teaspoon. 
    The rest of it seems to be right on (although you might
    Can get away with a little less mayo as well). 

  2. Pingback: The Best Classic Egg Salad Recipe – We Got Recipes

  3. Janeposted July 13, 2018 at 11:55 pm Reply

    This looks delish.  I have to try some of the herbs you use, especially dill weed.

    Some add mustard to egg salad as well as potato salad.  I’m not crazy about that tartness.  I’ve sometimes added some thawed peas and carrots which adds a nice color and crunch–very unconventional but you should try it! :)  

    I learned from buying fresh eggs here in the country, fresh eggs should not be used for boiling and peeling as the shell sticks.  Best to use week old eggs and save those fresh ones for cooking or scrambling.  Another tip is to add a teaspoon of white vinegar to the boiling water which centers the yolk and looks pretty if you slice the eggs for a garnish.

    Jane x