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Egg Salad Recipe

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Calories 200
A classic egg salad perfect for sandwiches or salads, combining creamy mayonnaise, fresh herbs, and a hint of paprika for flavor.

Ingredients

Eggs

  • 8 large eggs (hard-boiled and cooled)
  • 0.75 cup mayonnaise (plus more as needed)
  • 2 teaspoon pickle juice (optional)
  • 0.25 cup red onion (minced)
  • 1 teaspoon mustard (yellow or Dijon)
  • 0.25 cup chives (chopped)
  • 0.25 teaspoon sweet paprika
  • to taste salt and pepper

Instructions 

  • Hard boil the eggs by covering them with water, boiling, then cooling in an ice bath. Peel and chop.
  • In a bowl, combine chopped eggs, mayonnaise, pickle juice, red onion, mustard, chives, paprika, salt, and pepper. Mix well.
  • Adjust seasoning with additional salt, pepper, or mustard if desired.
  • Serve on bread, crackers, or salad as preferred. Enjoy!

Notes

For best flavor, let the salad chill for 30 minutes before serving.
Calories: 200kcal
Cost: $10
Course: Main Course
Cuisine: American
Keyword: Eggs