Learn how to make the best egg salad with celery! Everything from how to chop eggs for egg salad, to which eggs to use, to how long to boil eggs is covered.
When Shane and I got together, there were a few foods that he adamantly hated that just blew my mind. I mean, these are foods that are nearly impossible to hate! They included: 1) avocados (whaaaat!?) 2) waffles (are you kidding me?) 3) egg salad (say what now?).
After we’d been together for about a year (and he’d started really trusting my cooking), he decided to try all of these foods again. Guess what happened? He loved all of them!
When I asked him why he thought he hated them, he said that he’d never had good versions of them before.
He’d only ever had really underripe avocados, or cooked avocado (OK, I’ll give him this one – cooked avocado is not my cup of tea either). He’d only had thin floppy icky waffles. And he’d only ever had pre-made egg salad loaded with tons of mayonnaise.
I’m telling you this story because it shows that a good egg salad is all in the preparation. How you cook the eggs matters, how you dice the ingredients matters, and the ratio of mayonnaise to eggs really matters.
This egg salad recipe is tried and true. The ratios are perfect and the methods won’t let you down. Try it for yourself!
Tips for making the best egg salad:
- Don’t use super fresh eggs. Slightly older eggs peel much more easily.
- Evenly dice the eggs and evenly mince all of the other ingredients. Keeping all of the ingredients a consistent size makes a huge difference in the end result. It greatly improves the flavor and texture of this egg salad.
- The best way to perfectly time hard boiling eggs is by cooking the eggs starting with boiling water. You will have to be gentle and use a slotted spoon to lower the eggs into the boiling water, but your eggs will consistently turn out perfectly. There are so many variations that go into how long it takes water to boil (altitude, the burner, the pot), that it’s really hard to get the timing right if you start with eggs in cold water.
How long is egg salad good for? How long does egg salad last?
When stored properly, egg salad will last for 3 to 5 days in an airtight container in the refrigerator.
Calories in egg salad:
Based off of Cronometer, this egg salad recipe contains roughly 261 calories per serving.
Looking for more delicious recipes? My Broccoli Cranberry Salad is a popular make-ahead recipe that’s super simple and my How to Bake Eggs in a Muffin Tin recipe is the perfect easy way to make eggs. If you love this egg salad with celery, both of these recipes will be right up your alley.
What you’ll need to make egg salad:
There are two tools and two ingredients that you’ll need for this recipe.
The two ingredients you’ll need are great mayonnaise and great Dijon mustard. Both of these brands are my go-to for amazing quality at a great value. The mayonnaise is important because you want egg salad to taste creamy (not mayonnaise-y), and the mustard is important because you don’t want the egg salad to take on the pungent vinegar flavor that other mustard brands have.
Since the key to making this egg salad taste *out of this world* is dicing everything evenly and small, a good knife is a must-have. I love this knife. It’s a fair price, it’s incredible quality, and it will last you a lifetime.
The last tool you need for this recipe is a kitchen staple. You’ll need a mixing bowl. I’m a huge proponent of having one great tool that does lots of things well, so I love this extra large mixing bowl. It comes in handy for everything from salads to baking – I use mine all the time.
- 3 large hard boiled eggs
- 3 Tablespoons mayonnaise
- 1 teaspoon dijon mustard
- 2 Tablespoons diced celery
- ½ Tablespoon minced red onion
- ½ teaspoon diced chives
- ⅛ teaspoon salt (or to taste)
- Pinch pepper (optional)
- Bring a medium pot of water to a boil (enough water to cover the eggs with an inch of water). Once the water is boiling, use a slotted spoon to carefully lower the eggs in one at a time. Boil for 30 seconds, lower the heat to a simmer, and simmer for 11 minutes. Remove the eggs from the water one at a time using a slotted spoon and place them into a large bowl filled with cold water and ice cubes. Let them rest in the ice bath for five minutes before peeling them.
- Once they’re peeled, cut the eggs into ¼” - ½” size pieces (depending on preference).
- In a medium sized bowl, combine the hard boiled eggs, mayonnaise, dijon mustard, celery, red onion, chives, salt, and pepper. Stir to combine.
- Taste and season with additional salt and pepper as desired.
One of the keys to a delicious egg salad is taking the time to cut each ingredient into even sizes. It helps to keep the consistency consistent and the flavor the size for every bite.
Amount Per Serving: Calories: 261Total Fat: 23.6gCarbohydrates: 1.5gFiber: 0.2gSugar: 1.2gProtein: 9.8g
Nutrition information isn’t always accurate.
Please let me know what you think of this recipe in the comments and on Instagram! @keytomylime #keytomylime
Be sure to pin this recipe for later!
Looking for more incredible salad recipes? Gimme Delicious has a tuna avocado salad recipe that looks amazing.
Try making this easy and delicious egg salad with celery recipe!