One Pot Egg Salad

Spoonful of Easy Best Egg Salad in Glass Bowl on Marble Background

Best, quick, easy egg salad recipe, homemade with simple ingredients in one pot in 10 minutes. Hard boiled eggs are coated in a creamy dressing of mayo, mustard, dill, chives and green onions.

Prep Time10

Total Time10

Course: Salad, Side Dish

Cuisine: American

Keyword: easter recipe, leftovers egg recipe

Servings: People

Calories: 286kcal

Author: Abeer Rizvi

Ingredients

Egg salad dressing

⅓ cup Mayonnaise Full fat
1 teaspoon Lemon juice Can add 2 teaspoon if you prefer your salad on the tangier side
1 tablespoon Dijon mustard
¼ teaspoon Paprika
¼ teaspoon Garlic powder
Salt To taste
Peper To taste

Salad

8 Hard boiled eggs Large, Cooled, Peeled, Roughly chopped, Easter leftovers work great
2 tablespoon Celery Finely chopped
1-2 tablespoon Dill Fresh, Finely chopped, Can be replaced with chives if you don't like dill, Adjust quantity according to your preference
1-2 tablespoon Green onions Fresh, Finely chopped, Adjust quantity according to your preference

Instructions

In a large mixing bowl, prepare the dressing by whisking together mayonnaise, lemon juice, mustard, paprika, garlic powder, salt, pepper until smooth and creamy.
Mix in the roughly chopped hard boiled eggs, celery, dill, green onions until evenly combined.
Enjoy on top of toast or crackers.

Notes

Read all my tips above.
Leftovers can be stored in a sealed container in the fridge for 2-3 days.

Nutrition