- 8 whole eggs in shell + 4 more for a thicker egg salad
- 4 quarts of water
- 4 stalks celery, sliced thin lengthwise and then chopped into 1/4” pieces
- 1 cup sliced green onion, including the green stems
- 1 cup Hellman’s mayonnaise, (for more tang, use Miracle Whip)
- 3 Tbsp. slightly softened cream cheese
- 2 tsp. Dijon mustard
- 2 tsp regular mustard
- 1 Tbsp minced celery seed
- 1/3 tsp. garlic powder
- 1/4 tsp. onion powder
- 1/2 tsp. salt
- optional: 1/8 tsp. of freshly squeezed lemon juice
- optional: a few pinches of pepper (white or black)
- Fill a tall pot with water about ⅔ rds full and bring to a boil.
- With a slotted spoon or a spider whisk, gently place the eggs on the bottom of the pot in the boiling water. Do not drop the eggs in the water, to avoid cracking them.
- Bring the water back to a boil and boil for 10 minutes.
- While the eggs are boiling, prepare the dressing: Combine the mayonnaise, cream cheese, both mustards, celery seed, garlic powder, onion powder, salt, and (optional) lemon juice, together with a whisk, and set aside.
- With a slotted spoon or spider whisk, remove the eggs and place in a bowl in the sink with running cold water.
- One egg at a time, under the cold running water, gently tap the egg against the side of a clean sink and remove the shell. See Tip below **
- Allow the peeled eggs to cool in the bowl of cold water.
- Slice the eggs in 1/4″ slices and then slice in the opposite directions into 3rds.
- Add the chopped eggs to the chopped onions and chopped celery. Gently mix together.
- Gently fold dressing into the egg mixture until well blended. Use about ½ of the dressing first, check for the consistency/thickness of the egg salad that you desire. Add more if it is too thick for your preference.
- Taste, adjust your seasonings to your preferences, and then taste again.
- Serve either on top of a bed of fresh lettuce or in a sandwich with crisp lettuce.
- GARNISH (optional): Ground paprika, chopped green onion stems, minced parsley.
- Enjoy this delicious egg salad!
- TIP: There is a tiny clear membrane between the shell and the cooked egg white. Gently tug at that and the eggshell will slip right off. If that clear membrane/film is left on, you’ll tug and tug and rip up the entire egg.
- This egg salad can be made ahead and chilled in the fridge, but don’t allow it to sit for more than an hour or so since the dressing will get weepy and the consistency will no longer be creamy.
- Add the dressing mixture a little at a time to achieve your desired level of creaminess vs. dryness of the amount of dressing. If you like it more creamy, use more of the dressing. But if you like it more thick, use more of the dressing mixture.
- Serving Size: 1 cup
- Calories: 165
- Sugar: 0
- Sodium: 135
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 0
- Carbohydrates: 0
- Fiber: 0
- Protein: 5
- Cholesterol: 169
Keywords: egg salad, egg, salad