Egg Salad

Perfectly cooked hardboiled eggs, crunchy celery, briny cornichons, and fresh dill make for an egg salad that's flavorful, creamy, and full of texture. I love keeping this egg salad on hand for easy protein that can be put on crackers, or made into sandwiches!
Course Main Course
Cuisine American
Keyword egg salad
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 2 hours 20 minutes
Servings 4
Calories 337kcal


  • 12 large eggs
  • 1/2 cup chopped celery
  • 1/2 cup sliced scallions
  • 2 tbsp chopped cornichons
  • 2 tbsp fresh dill chopped
  • 6 tbsp mayonnaise
  • 2 tsp dijon mustard
  • 1/2 tsp salt or to taste
  • 1/4 tsp black pepper or to taste


  • Hardboil and peel the eggs using your favorite method. This is how I do it, and this method has tons of positive reviews.
  • Roughly chop the hardboiled eggs, then mix with the remaining ingredients.
  • Chill the egg salad for a few hours, then serve on crackers or in sandwiches. Enjoy!


Calories: 337kcal | Carbohydrates: 2g | Protein: 17g | Fat: 28g | Saturated Fat: 6g | Cholesterol: 499mg | Sodium: 650mg | Potassium: 249mg | Sugar: 1g | Vitamin A: 925IU | Vitamin C: 2.7mg | Calcium: 88mg | Iron: 2.5mg