Easy Egg Salad Recipe

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: store-brand mayonnaise

Greek yogurt is lower in calories and adds protein.

celery

🥗Healthier: cucumber

💰Cheaper: carrots

Cucumber adds crunch and is low-calorie.

Fill a big pot with 2 inches of water and bring it to a boil over high heat.

Chop 2 tablespoons of shallot and set aside.

Chop 1 tablespoon of dill and 1 tablespoon of parsley and set aside.

Once the water is boiling, reduce heat to medium and carefully add 8 eggs into the pot.

Set a timer for 11 minutes for creamy yolks.

Prepare an ice water bath in a big bowl.

Once the timer goes off, transfer the eggs to the ice bath and let them cool for 5 minutes.

Peel the eggs and rinse them to remove shell fragments.

Chop the eggs into small pieces according to personal preference.

In a big bowl, combine the chopped eggs, shallots, parsley, dill, 1/3 cup of mayonnaise, 1 tablespoon of Dijon mustard, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1 tablespoon of lemon juice.

Mix gently to combine all ingredients.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens