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Egg Salad

It’s easy to make, and is a classic side and quick lunch.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Side Dish
Cuisine: American
Servings: 4

Ingredients

  • 8 ea Eggs, hard-boiled and peeled
  • 1/2 ea Celery stalk, finely chopped
  • 1/4 cup Mayonnaise
  • 2 Tbsp Chives, finely chopped
  • 2 tsp Fresh lemon juice
  • 2 tsp Mustard
  • 1/4 tsp Paprika

Instructions

Hard-boiled Eggs

  • Bring 2.5qt of water to a boil
  • Gently lower each egg into the boiling water using a spoon
  • Return to a boil
  • Reduce heat to medium-low and cook for 12 minutes
  • Prepare an ice water bath, 4 cups of water, and 3 cups of ice
  • Transfer each egg to the ice bath for 30 seconds
  • Tap each egg all over and return to the ice bath for 5 minutes
  • Peel each egg under a stream of cold water

Egg Salad

  • Coarsely chop eggs and transfer to a medium bowl. Slightly mash with a fork to break up yolks.
    8 ea Eggs, hard-boiled and peeled
  • Add celery, mayonnaise, chives, lemon juice, and mustard and mix until combined; season with salt and pepper.
    1/2 ea Celery stalk, finely chopped, 1/4 cup Mayonnaise, 2 Tbsp Chives, finely chopped, 2 tsp Fresh lemon juice, 2 tsp Mustard
  • Top with paprika.
    1/4 tsp Paprika