The BEST Egg Salad EVER!
This Best Egg Salad Recipe has a creamy texture and fresh flavors that’s perfect for a quick lunch, snack, or light dinner! With fresh dill, lemon juice and crunchy veggies, this recipe takes your classic egg salad up a notch. You’ll want to make this salad again and again!
Ingredients
- 6 large eggs
- 1/4 cup mayonnaise
- 2 tsp dijon mustard
- 2 tbsp fresh dill, chopped
- 1/4 cup red onion, diced
- 1/4 cup celery, diced
- 1 tsp lemon juice
Instructions
- Hard boil eggs: You can either boil your eggs, cook them in the air fryer, in the Instant Pot or bake them like I did!To bake your eggs simply preheat the oven to 350 degrees then add your eggs to a muffin tin.
- Bake: For 30 minutes then transfer them to a water bath to cool down.
- Peel the eggs then dice them into bite size pieces.
- Transfer the diced egg to a large bowl along with the mayonnaise, dijon mustard, dill, red onion, celery and lemon juice. Stir to combine then season with salt and pepper to taste.
- Serve on toasted bread or in wraps or on salads! Enjoy!
Nutrition Information
Calories: 209kcalCarbohydrates: 2gProtein: 10gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 8gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 285mgSodium: 228mgPotassium: 144mgFiber: 0.4gSugar: 1gVitamin A: 460IUVitamin C: 2mgCalcium: 50mgIron: 1mg