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Classic Egg Salad

By: American Egg Board

"Chopped hard cooked eggs, onion, and celery are mixed with a simple lemon juice and mayonnaise dressing for this traditional creamy egg salad."

Rate/Review | Read Reviews (35)

Prep Time:
20 Min

Ready In:
20 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

6 hard-cooked eggs, sliced
1/4 cup mayonnaise
2 teaspoons fresh lemon juice
1 tablespoon minced onion
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup finely chopped celery
Lettuce leaves

Directions

Reserve 4 center egg slices for garnish, if desired. Chop remaining eggs.
Mix mayonnaise, lemon juice, onion, salt and pepper in medium bowl. Add chopped eggs and celery; mix well. Refrigerate, covered, to blend flavors.
Serve on lettuce leaves; garnish with reserved egg slices.

Footnotes

INSIDER INFORMATION
Very fresh eggs can be difficult to peel. To ensure easily peeled eggs, buy and refrigerate them a week to 10 days in advance of cooking. This brief ‘breather' allows the eggs time to take in air, which helps separate the membranes from the shell.
Hard-cooked eggs are easiest to peel right after cooling. Cooling causes the egg to contract slightly in the shell.
To peel a hard-cooked egg: Gently tap egg on countertop until shell is finely crackled all over. Roll egg between hands to loosen shell. Starting peeling at large end, holding egg under cold running water to help ease the shell off.
Hard-cooked egg storage time: In the shell, hard-cooked eggs can be refrigerated safely up to one week. Refrigerate in their original carton to prevent odor absorption. Once peeled, eggs should be eaten that day.
This recipe is an excellent source of choline, and a good source of protein and folate.