Easy Egg Salad

Egg salad sandwich cut in half and stacked

4.55 from 20 votes

This quick and easy egg salad is perfect for busy days or whenever you need a fast, inexpensive, delicious, and filling meal!

Prep Time10

Cook Time15

Total Time25

Course: Lunch

Cuisine: American

Total Cost: $2.98 RECIPE / $1.49 SERVING

Servings: about ¾ cup each

Calories: 295kcal

Author: Beth Moncel

Ingredients

4 large eggs* $2.68
3 Tbsp mayonnaise $0.15
1 Tbsp dill relish** $0.08
1 tsp Dijon mustard $0.02
1/4 tsp lemon juice $0.01
1/8 tsp salt $0.02
1/8 tsp freshly cracked black pepper $0.02

Instructions

Add the eggs to a saucepot and cover with water. Place a lid on the pot and turn the heat on to high. Bring the water up to a full boil. Once it reaches a boil, turn the heat off and let the eggs sit in the hot water (lid on) for 12 minutes.
After 12 minutes in the hot water, transfer the eggs to an ice bath or run under cold water until cool. Peel the eggs then chop them into ½-inch pieces.
Add the chopped egg to a bowl along with the mayonnaise, Dijon, relish, lemon juice, salt, and pepper. Stir to combine, mashing some of the egg yolk into the dressing as you stir.
Taste the egg salad and adjust the ingredients to your liking. Serve immediately or refrigerate until ready to eat.

See how we calculate recipe costs here.

Video

Notes

*In this recipe, I boil my eggs using my tried-and-tested hard boiled eggs method. The trick is to make sure your water comes to a full boil before turning the heat off and steaming the eggs.

**You can also use your favorite type of relish, but keep in mind the flavor will turn out different.

Nutrition

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