Egg Salad Recipe with the Best Dressing
Total Time
20 mins
Prep Time
5 mins
Cook Time
15 mins
Rating
4.98 out of 5 stars
(211)
Ingredients
4 servings
- 8 hard-boiled eggs
- 2 Tbsp celery, finely chopped
- 3 Tbsp red onion, finely chopped
- 3 Tbsp dill, chopped
- 3 Tbsp chives, chopped
- 1/3 cup mayonnaise
- 2 tsp lemon juice
- 2 tsp Dijon mustard
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp ground pepper
- 1 garlic clove, minced
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Preparation
Chef’s notes
To Store Leftover Egg Salad:
Egg salad should not be left at room temperature for longer than 2 hours. Cover and refrigerate for 3-5 days. Since the flavors mellow out at the salad stands, season to taste before serving.
Pro Tip:
If you refrigerate the salad, be sure to taste it before serving. Refrigerating tends to make the flavors more subtle as they meld together, so add some salt and seasoning to taste.