Egg Salad Recipe

This Egg Salad Recipe is hands down my favorite version to date. I make it with hard-boiled eggs, crunchy celery, and chopped pickles, all mixed with creamy mayo and a touch of garlic. Ready in under 30 minutes, it’s perfect on toasted bread for a quick and satisfying lunch.

👥 6 Servings⏱️ Prep & Cook: 27 min⏳ Prep: 15 min🔥 Cook: 12 min👤 Chef Billy Parisi📖 billyparisi

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

bowl
spatula

📝 Preparation Steps

Immediately chill the eggs in an ice bath once they are done cooking and let stand for 4 to ⏱️ 5 minutes.

Remove the shell, and medium dice. Place them in a large bowl.

Add in all the remaining ingredients and mix using a rubber spatula until combined.

Serve the egg salad on an open faces piece of bread with lettuce and additional garnishes of paprika, dill, and chive.

Nutrition Facts

calories

253 kcal

fat Content

20 g

serving Size

1 serving

fiber Content

1 g

sugar Content

2 g

sodium Content

472 mg

protein Content

13 g

trans Fat Content

1 g

cholesterol Content

378 mg

carbohydrate Content

4 g

saturated Fat Content

5 g

unsaturated Fat Content

13 g

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