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Egg Salad Recipe
4.89
from
60
votes
This classic egg salad recipe is the perfect make-ahead dish for breakfast on toast, for lunch in a wrap, lettuce wrap, over salad or in a sandwich.
Prep Time:
5
minutes
mins
Cook Time:
20
minutes
mins
Total Time:
25
minutes
mins
Yield:
4
servings
Course:
Breakfast, Brunch, Lunch, Salad
Cuisine:
American
Ingredients
6
hard boiled eggs
(peeled and chopped)
3
tablespoons
mayonnaise
1
teaspoon
finely chopped red onion
1/8
teaspoon
kosher salt
fresh black pepper
(to taste)
1/8
teaspoon
sweet paprika
(for garnish)
chopped chives
(for garnish)
Instructions
Combine all the ingredients and refrigerate until ready to eat.
Video
Nutrition
Serving:
1
/2 cup
,
Calories:
185
kcal
,
Carbohydrates:
1
g
,
Protein:
9.5
g
,
Fat:
15.5
g
,
Saturated Fat:
3.5
g
,
Cholesterol:
282
mg
,
Sodium:
215.5
mg
,
Sugar:
2
g
- WW Points:
3