This is going to be your stalwart, go-to Egg Salad Recipe.Nothing fancy here, but sometimes that’s what you want—it’s creamy and crunchy (thanks celery!), protein-packed, and punchy (hat tip to Dijon and dill!).Email Me the Recipe! Enter your email below to save this recipe to your free Well Plated recipe box.

Please enable JavaScript in your browser to complete this form.Email Address *OptionsEmail me the recipeSave to my free Well Plated recipe boxHidden Username FieldGo From time to time, we'll send you the best of Well Plated.We respect your privacy and you can opt out anytime.Already registered? Log in here.

Why You’ll Love This Simple Egg Salad Recipe This Egg Salad Is Anything But Basic.Yes, it’s simple! No, it’s not Avocado Egg Salad! But just because it’s a classic, doesn’t mean it’s boring.With its bright ingredients and layers of texture, I’m happy to report that, while simple, this egg salad recipe is a WIN.

My Secret for Egg-cellence.I make a few different versions of egg salad, but they all begin with the same base: four whole eggs, plus two egg whites.Using fewer yolks makes the egg salad lighter, and I also find that, if I use all six yolks, it makes the egg salad taste too (forgive me but I can’t find a better word to describe it) eggy.

Easy to Make.Because when you’re making lunch, you want no-muss, no-fuss.Make the hard-boiled eggs in advance and this egg salad recipe comes together lickety-spli

Read More