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4 from 12 votes

Easy Egg Salad

This easy egg salad recipe is creamy, classic, and made with mustard for extra flavor. Perfect for sandwiches and meal prep!
Prep Time10 minutes
Total Time10 minutes
Course: Main Course
Cuisine: American
Keyword: easy egg salad
Servings: 3 servings
Calories: 424kcal
Author: Kasey Schwartz

Ingredients

  • 8 eggs hard-boiled and cooled
  • ½ cup mayonnaise
  • 2 teaspoons yellow mustard
  • 2 teaspoons fresh dill chopped or 1 teaspoon of dried dill
  • ½ teaspoon salt
  • ¼ teaspoon pepper

Instructions

  • Cut eggs in half. Remove yolks and chop whites.
  • Mash yolks with mayonnaise, mustard, and salt & pepper until creamy.
  • Add egg whites to the egg mixture and stir well.
  • Serve on bread, toast, crackers, or over lettuce

Notes

  • Taste after chilling. The flavors will develop as it rests, so you may want to adjust the seasonings.
  • Keep it cold. Egg salad should stay refrigerated until serving for food safety.

Nutrition

Calories: 424kcal | Carbohydrates: 1g | Protein: 15g | Fat: 39g | Saturated Fat: 8g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 452mg | Sodium: 829mg | Potassium: 176mg | Fiber: 1g | Sugar: 1g | Vitamin A: 661IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 2mg