One Pot Egg Salad
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.
Servings: 4 People
Calories: 286kcal
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
Calories: 286kcal | Carbohydrates: 2g | Protein: 13g | Fat: 25g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 381mg | Sodium: 286mg | Potassium: 147mg | Fiber: 1g | Sugar: 2g | Vitamin A: 619IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 1mg