4.77 from 17 votes
Review Recipe

Egg Salad

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Author Holly Nilsson
Course Lunch, Salad
Cuisine American
Nothing is more picnic perfect than a creamy egg salad recipe!
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  • 8 eggs hard boiled and cooled
  • 1/2 cup mayonnaise
  • 1 1/2 teaspoons yellow mustard
  • 1 green onion thinly sliced
  • 1 rib celery finely diced
  • 2 teaspoons fresh dill chopped

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  1. Cut eggs in half. Remove yolks and chop whites.
  2. Mash yolks with mayonnaise, mustard and salt & pepper to taste until smooth and creamy.

  3. Add remaining ingredients and stir well.
  4. Serve on bread or over lettuce.
Nutrition Information
Calories: 320, Fat: 29g, Saturated Fat: 6g, Cholesterol: 339mg, Sodium: 332mg, Potassium: 147mg, Carbohydrates: 1g, Sugar: 1g, Protein: 11g, Vitamin A: 570%, Vitamin C: 0.9%, Calcium: 53%, Iron: 1.6%

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword egg salad