Egg Salad Recipe

This egg salad is delicious, healthy, and make-ahead friendly. It can be served as a side for today's dinner, and the leftover can be used as the sandwich filling for tomorrow's lunch.

cook TIME 10 mins
prep TIME 5 mins
total TIME 15 mins

Course: Dinner, Lunch, Side DishCuisine: American

Servings: 4 servings

Calories: 242 kcal

Author: Tuyet Pham, Luna Regina

Ingredients (12)

6 eggs
0.5 oz celery stalk finely chopped
0.5 oz red onion finely chopped
0.5 oz dill chopped
0.5 oz green onion chopped
1 1/2 tsp garlic 1 clove, minced
1/4 tsp ground pepper
5 tbsp Japanese mayonnaise
4 tsp lemon juice
2 tsp traditional Dijon mustard
1/2 tsp paprika
8 oz romaine lettuce whole leaf

INSTRUCTIONS

Bring a pot of water to a boil. When the water bubbles, gently place 6 eggs in and cook them for 8 minutes.

After 8 minutes, give the eggs an ice bath. De-shell. Dice them to the desired size (we cut each egg into 8).

In a large salad bowl, combine all ingredients: eggs, 0.5 oz celery stalk, 0.5 oz red onion, 0.5 oz dill, 0.5 oz green onion, 1 1/2 tsp garlic, 1/4 tsp ground pepper, 5 tbsp mayonnaise, 4 tsp lemon juice, 2 tsp mustard, 1/2 tsp paprika.

Chill the eggs for at least 15 minutes before serving. Serve with whole lettuce leaves.

Nutrition