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    You are in: Home / Recipes / Best Egg Salad Recipe
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    Best Egg Salad

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    55 mins

    0 mins

    pleiad7's Note:

    Being a hardcore egg junkie, I have found this to be my favorite egg salad recipe. It's delicious on toasted whole wheat bread, topped with crumbled, crispy bacon and with a side salad of baby spring greens. It's best to use the freshest eggs available, but fresher eggs are also much harder to peel than not-so-fresh ones. The technique I use for boiling and peeling in this recipe is practically foolproof and also prevents overcooking, which can cause the yolks to turn gray.

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    Units: US | Metric


    1. 1
      Set eggs in a deep saucepan and cover with at least 3 inches of water. Bring to a boil over medium heat.
    2. 2
      Simmer for five minutes, then remove saucepan from heat, cover, and let sit for 17-20 minutes, depending on the size of the eggs (shorter time for smaller eggs).
    3. 3
      Drain the hot water and fill the pot with cool tap water and a handful of ice cubes to cool the eggs rapidly.
    4. 4
      Take each egg and tap it against the sink or other hard surface, cracking the shell gently all over (but do not remove the shell yet).
    5. 5
      Return the eggs to the cold water for 15-20 minutes. During this time the shells will loosen.
    6. 6
      Pour off the water and peel the eggs. Rinse to remove bits of shell and dry carefully with paper towels.
    7. 7
      Chop the eggs into small or medium pieces and transfer to a bowl. Add mayonnaise, mustard, onion, and parsley, mix well.
    8. 8
      Squeeze lemon juice onto the salt to dissolve and add to season the egg salad mix. Finish with a few turns from the pepper mill and a dash of Tabasco (if you prefer a little heat).
    9. 9
      Mix well and serve immediately, or refrigerate, covered, for up to 3 days.

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    Ratings & Reviews:

    • on April 29, 2014


      Yummy egg salad and great instructions on how to boil eggs so you can easily peel them! I've learned this method from my mom and always use it, it's really the best way to do. Being in Germany, I didn't have this particular mayo, but used home made mayo. Thanks for posting, this was a really yummy egg salad!<br/>Made for PAC Spring 2014

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Best Egg Salad

    Serving Size: 1 (102 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 186.9
    Calories from Fat 124
    Total Fat 13.7 g
    Saturated Fat 3.3 g
    Cholesterol 284.0 mg
    Sodium 274.7 mg
    Total Carbohydrate 5.7 g
    Dietary Fiber 0.1 g
    Sugars 1.7 g
    Protein 9.7 g

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