Egg Salad in a serving bowl.

Egg Salad

Servings: 4
Prep Time 15 minutes
Cook Time 15 minutes
Chill Time 30 minutes
Total Time 1 hour


  • 8 large eggs*, steamed or hard boiled
  • 6 Tbsp mayonnaise
  • 1 Tbsp fresh lemon juice
  • 2 tsp dijon mustard**
  • 1 stalk celery, diced small (heaping 1/3 cup)
  • 1/4 cup chopped green onions**
  • 1 1/2 Tbsp minced fresh parsley
  • Paprika
  • Salt and freshly ground black pepper


  1. How to steam eggs: fill a large saucepan or pot with about 1 inch of water. Place a steamer basket in pan (water should just be reaching close to basket).

  2. Bring water to a boil over medium-high heat, carefully add eggs using tong. Reduce heat to medium-low, cover and simmer until eggs are fully cooked through, about 12 - 15 minutes. 

  3. How to hard boil eggs: place eggs in a pot, cover with cool water by about 2-inches. Bring to a boil over medium-high heat, let eggs boil about 6 - 7 minutes until fully cooked through. 

  4. Chill eggs: immediately transfer steamed or hardboiled eggs to a boil of ice water for 2 - 3 minutes so they'll stop cooking and be cool enough to handle. Peel eggs then let cool through in fridge.

  5. Make dressing: in a large mixing bowl stir together mayonnaise, lemon juice, dijon mustard, celery, green onions, parsley and season with salt and pepper to taste.
  6. Mix egg salad: chop eggs small then add to mixing bowl along with dressing mixture. Season with salt and pepper to taste, toss mixture well.

  7. Serve: serve in bread sprinkled lightly with paprika if desired.

Recipe Notes

  • *Leftover boiled or steamed eggs from a few days before will work great too. Keep in mind steamed eggs peel much easier than boiled eggs do.
  • **Standard prepared yellow mustard can be substitute for dijon if that's what you prefer.
  • ***1 Tbsp chives can be substituted in place of green onions.
  • Serve in croissants, fresh hearty bread, multigrain bread, bagels or sturdy lettuce leaves.
  • Nutrition is for egg salad only, not including what it will be served in (bread or croissants).