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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.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Dinner, Lunch, Side Dish
Cuisine: American
Keyword: Egg Salad, Egg Salad recipe, pickled egg recipe, scotch egg recipe
Servings: 4 servings
Calories: 242kcal
Author: Luna Regina


  • 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


  • Bring a pot of water to a boil. When the water bubbles, gently place the eggs in and cook them for 8 minutes.
    Step 1 boil eggs
  • After 8 minutes, give the eggs an ice bath. De-shell. Dice them to the desired size (we cut each egg into 8).
    How to make Egg Salad step 2 dice
  • In a large salad bowl, combine all ingredients (except for lettuce).
    step 3 Combine ingredients in a bowl
  • Chill the eggs for at least 15 minutes before serving. Serve with whole lettuce leaves.
    step 4 serve


Serving: 1serving | Calories: 242kcal | Carbohydrates: 4g | Protein: 9g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 271mg | Sodium: 293mg | Potassium: 254mg | Fiber: 2g | Sugar: 1g | Vitamin A: 5481IU | Vitamin C: 6mg | Calcium: 59mg | Iron: 2mg