Creamy Egg Salad

Creamy Egg Salad

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  • Prep Time


  • Total Time


  • Servings



  • 10

    large eggs

  • cup mayonaise

  • tbsp lemon juice

  • 1

    tbsp dijon mustard

  • Salt and Pepper

  • 2

    tbsp finely chopped fresh chives or green onions


1. Combine 4 cups water and 4 cups ice in large bowl; set aside. Place eggs in large saucepan, cover with 1" water and bring to boil over high heat. Remove pan from heat, cover and let stand 8 minutes. Pour off water from saucepan and gently shake pan back and forth to crack egg shells. Transfer eggs to ice water and cool 5 minutes. 2. Peel eggs and halve lengthwise. Transfer yolks to large bowl. Using potato masher, mash yolks with mayonaise, lemon juice, mustard, 1/4 tsp salt and 1/8 tsp pepper. Whisk mixture until smooth and set aside. 3. Chop whites into 1/4" pieces. Fold whites, chives into yolk mixture and refrigerate for 30 minutes. Season with salt and pepper. Serve.


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