Egg Salad Recipe
Servings: 4
Calories: 262kcal
This egg salad recipe is such a classic. Learn how to make egg salad sandwiches for a quick and easy lunch!Step-by-step photos can be seen below the recipe card.
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Ingredients
- 8 large hard-boiled eggs chopped
- ¼ cup mayonnaise
- 2 teaspoons lemon juice (from ½ lemon)
- 2 ribs celery diced
- 4 scallions thinly-sliced (white and pale green parts only)
- 1 teaspoon dried Parisien Bonnes Herbes blend we used Penzey's (see note)
- ¼ teaspoon ground black pepper
- ½ teaspoon kosher salt
- 1 teaspoon Dijon mustard
- ½ teaspoon granulated sugar
Instructions
- Mix all ingredients together in a large mixing bowl. Season to taste with more salt, pepper and sugar.8 large hard-boiled eggs, ¼ cup mayonnaise, 2 teaspoons lemon juice, 2 ribs celery, 4 scallions, 1 teaspoon dried Parisien Bonnes Herbes blend, ¼ teaspoon ground black pepper, ½ teaspoon kosher salt, 1 teaspoon Dijon mustard, ½ teaspoon granulated sugar
- Serve on a bed of lettuce or as a sandwich.
Video
Notes
- DIY Parisien Bonnes Herbes Blend: 1 tablespoon each of minced fresh basil, minced fresh chervil leaves, minced fresh chives, minced fresh dill, and minced fresh tarragon leaves. Add freshly ground black or white pepper to taste. Whisk all together and keep in an airtight container in a dry, dark place. Yields ⅓ cup.
Nutrition
Calories: 262kcal | Carbohydrates: 4g | Protein: 13g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 379mg | Sodium: 536mg | Potassium: 230mg | Fiber: 1g | Sugar: 2g | Vitamin A: 780IU | Vitamin C: 5mg | Calcium: 76mg | Iron: 2mg