The Best Egg Salad Recipe

The Best Egg Salad Recipe

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



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


  1. Carefully add eggs to a large pot. Fill pot to cover eggs with cold water at least 1-inch above eggs.

  2. 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.

  3. Transfer eggs to a bowl filled with cold water and let cool for about 5 minutes.

  4. Peel eggs and chop into quarters.

  5. Transfer chopped eggs to a medium-sized serving bowl. Season with salt and pepper.

  6. Gently fold in mayonnaise, Dijon mustard, horseradish, celery, chopped herbs and a pinch of paprika. Taste test and adjust seasonings, if needed.


  • 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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