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Egg Salad

Egg Salad
  • Meal

    Main Course

  • Cusine



8 large eggs*

6 Tbsp mayonnaise

1 Tbsp fresh lemon juice

2 tsp dijon mustard**

1 stalk celery

1/4 cup chopped green onions**

1 1/2 Tbsp minced fresh parsley


Salt and freshly ground black pepper


How to steam eggs: fill a large saucepan or pot with about 1 inch of water. Place a steamer basket in pan (water should just be reaching close to basket). Bring water to a boil over medium-high heat, carefully add eggs using tong. Reduce heat to medium-low, cover and simmer until eggs are fully cooked through, about 12 - 15 minutes. How to hard boil eggs: place eggs in a pot, cover with cool water by about 2-inches. Bring to a boil over medium-high heat, let eggs boil about 6 - 7 minutes until fully cooked through. Chill eggs: immediately transfer steamed or hardboiled eggs to a boil of ice water for 2 - 3 minutes so they'll stop cooking and be cool enough to handle. Peel eggs then let cool through in fridge. Make dressing: in a large mixing bowl stir together mayonnaise, lemon juice, dijon mustard, celery, green onions, parsley and season with salt and pepper to taste. Mix egg salad: chop eggs small then add to mixing bowl along with dressing mixture. Season with salt and pepper to taste, toss mixture well. Serve: serve in bread sprinkled lightly with paprika if desired.