Name: The Best Egg Salad Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6
Cuisine: American
Ingredients: 12 large eggs; 1 tsp salt; ¼ tsp freshly cracked black pepper; ¼ cup finely chopped, or dill pickles celery; ⅓ cup or Japanese mayo whole egg mayonnaise; 2 tbsp dijon mustard; 1 tbsp horseradish; 3 tbsp finely chopped fresh dill; 2 tbsp finely chopped fresh chives; 1 tbsp finely chopped Fresh Parsley; pinch paprika

How To Make The Best Egg Salad

Perfect for laid back days, this egg salad recipe consists of mayonnaise with herbs and egg chunks for rich flavor and smooth mouthfeel.

Preparation: 10 minutes

Cooking: 15 minutes

Total: 25 minutes

Serves:

Ingredients

12large eggs
1tspsalt
¼tspblack pepper,freshly cracked
¼cupcelery,finely chopped, or dill pickles
⅓cupwhole egg mayonnaise,or Japanese mayo
2tbspDijon mustard
1tbsphorseradish
3tbspfresh dill,finely chopped
2tbspfresh chives,finely chopped
1tbspfresh parsley,finely chopped
paprika,pinch

Instructions

Carefully add eggs to a large pot. Fill pot to cover eggs with cold water at least 1-inch above eggs.
Bring to a rapid boil over medium heat. Let boil for 1 minute, then cover with lid and remove from heat. Let the eggs stand in the hot water for 10 to 12 minutes. Do not lift or remove lid.
Transfer eggs to a bowl filled with cold water and let cool for about 5 minutes.
Peel eggs and chop into quarters.
Transfer chopped eggs to a medium-sized serving bowl. Season with salt and pepper.
Gently fold in mayonnaise, Dijon mustard, horseradish, celery, chopped herbs and a pinch of paprika. Taste test and adjust seasonings, if needed.

Nutrition

Calories: 237.74kcal
Fat: 19.61g
Saturated Fat: 4.62g
Trans Fat: 0.04g
Monounsaturated Fat: 6.26g
Polyunsaturated Fat: 7.90g
Carbohydrates: 1.61g
Fiber: 0.44g
Sugar: 0.70g
Protein: 12.89g
Cholesterol: 377.01mg
Sodium: 294.78mg
Calcium: 65.26mg
Potassium: 173.11mg
Iron: 1.94mg
Vitamin A: 167.14µg
Vitamin C: 2.43mg

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