Use low-fat mayonnaise and more egg whites than yolks in this nutritious egg salad. I used to get egg salad from the cafeteria at my workplace. I had a lot of money to spare because I learned this DIY recipe at home.
| Prep Time: | 15 mins |
| Total Time: | 15 mins |
| Servings: | 8 |
Ingredients
- 12 hard-cooked eggs, divided
- ¼ cup low-fat mayonnaise
- ¼ cup chopped fresh chives
- 1 teaspoon Dijon mustard
- ½ teaspoon celery salt
- ½ teaspoon ground paprika
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Instructions
- Peel and chop 8 eggs; place in a medium bowl.
- Peel remaining 4 eggs. Cut each in half to remove yolks, reserving them for another use. Chop whites and add to the bowl.
- Mix in mayonnaise, chives, Dijon, celery salt, paprika, kosher salt, and pepper until salad is well combined.
Reviews
This is exactly what I was looking for. It is a little dry compared to my higher calorie egg salad but I still enjoyed it. I will make this again for sure. I did cut the amount of salt and celery salt in half and it still had enough flavor.
My egg salad recipe is so simple, but to my taste—just chopped eggs, celery, dried onion flakes and mixed with prepared Good Seasons Italian Salad Dressing. Obviously, not a Polish recipe!
used 1/2 the salt, used regular mustard b/c out of dijon, added some celery. used 5 egg whites & 7 whole eggs
After looking at other reviews I cut the salt amount in half. It’s always easier to add salt after if needed rather than waste a whole batch by accidentally putting too much. I also did a lot less chives, maybe 1/4 of the amount listed and just slightly less paprika. I might do even less chives next time, just not a huge fan of them in this. Overall it turned out good!
It was SO salty to the point of being inedible. Keep in mind, I cut both the celery salt and paprika in half, and I barely swallow it — and I love salt! I don’t know how anyone could rate this highly. One of the only recipes I’ve made here that could NOT be eaten. A waste of time and ingredients.
I added a touch of yellow curry and it was outstanding!
Delicious! Only edit I made was to cut celery salt and kosher salt to 1/4 tsp each as per other suggestions in the reviews.
Added celery
After I added the kosher salt, didn’t need any more salt. So I left out the celery salt. Loved the flavor and ease of the recipe.
I love this recipe but I did make some substitutions: a pinch of red pepper flakes instead of paprika and green olives. My nana always added olives to hers so it was a nod to her. I will definitely use this as a go-to when I want a quick dinner.
I added red onion and real celery pieces topped it with romain leaves.
AMAZING RECIPE! I used a dozen eggs, yoke & all and the only change I might make is to cut the salt & celery salt to a quarter TSP instead of a half.
This was good, although I think there is way too much salt. I think next time I make it I will either half the celery salt and kosher salt or just eliminate one of them.
I was looking for a simple recipe for egg salad to use up the Easter eggs my daughter had made. This is a good, basic egg salad and perfect for what I was looking for.
Very good! I put it on a bed of lettuce that I had tossed with oil, salt and pepper.
Don’t let the amount of chives scare you off. Chives are great in egg salad and when scaled back to 2 servings it is only 2 whole eggs + 1 egg white and 1 Tablespoon of chives. I did use 3 whole eggs as I didn’t know what I would use just one yolk for.