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Egg Salad in a wooden bowl.
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5 from 11 votes

Perfect Egg Salad

This Perfect Egg Salad recipe will knock your socks off! It's the perfect balance of flavors and the secret ingredient? It makes all the difference.
Prep Time10 mins
Cook Time12 mins
Total Time22 mins
Course: Side
Cuisine: American
Keyword: Egg Salad
Servings: 6 Servings
Calories: 198kcal


  • 1 dozen eggs
  • 1/4 cup mayonnaise
  • 2 tablespoons dijon mustard
  • 1 tablespoon horseradish
  • 1 tablespoon sweet pickle relish
  • 1/4 cup minced dill
  • 1/4 cup minced chives


  • Place eggs into the bottom of a medium-sized saucepan. Fill the pan with enough water to cover the eggs with 1 inch of water. Place saucepan over high heat and bring to a boil. Once it comes to a boil, turn of the heat, put a lid on the pan, and let sit for 8 minutes.
  • Fill a bowl with ice and water. Plunge finished eggs into ice water to stop the cooking process. Peel eggs and chop into bite sized pieces.
  • Place chopped eggs into a large mixing bowl. Add in mayonnaise, mustard, horseradish, relish, dill, and chives. Gently fold together. Chill until ready to serve.



Calories: 198kcal | Carbohydrates: 2g | Protein: 11g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 331mg | Sodium: 272mg | Potassium: 148mg | Sugar: 1g | Vitamin A: 730IU | Vitamin C: 3.2mg | Calcium: 56mg | Iron: 1.7mg