Classic Egg Salad

By ohioeggs  ,

February 10, 2016

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This creamy egg salad can be layered with crunchy lettuce on whole wheat toast for a simple sandwich, or stuffed into cherry tomatoes for an impressive appetizer.

  • Yields: 4 servings


6 hard boiled eggs, sliced

1/4 cup mayonnaise

2 tsp. fresh lemon juice

1 Tbsp. minced onion

1/4 tsp. salt

1/4 tsp. pepper

1/2 cup finely chopped celery

Lettuce leaves


Reserve and refrigerate 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, garnished with reserved egg slices.

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-boiled eggs are easiest to peel right after cooling. Cooling causes the egg to contract slightly in the shell.

To peel a hard-boiled 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-boiled egg storage time: In the shell, hard-boiled 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.

Photo and recipe provided by the American Egg Board

Nutrition Facts

Sodium368 mg
Protein10 g
Cholesterol283 mg
Total Fat12 g
Saturated Fat3 g
Polyunsaturated Fat4 g
Monounsaturated Fat4 g
Total Carbohydrates5 g
Dietary Fiber0 g

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