The Best Egg Salad

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 291.5
  • Total Fat: 20.9 g
  • Cholesterol: 637.5 mg
  • Sodium: 1,486.6 mg
  • Total Carbs: 6.2 g
  • Dietary Fiber: 0.3 g
  • Protein: 19.2 g

View full nutritional breakdown of The Best Egg Salad calories by ingredient
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This is the best egg salad. Period. This is the best egg salad. Period.
Number of Servings: 2


    6 large eggs
    2 tbsp. shallot, diced
    1 tsp. olive oil
    2 tbsp. mayonnaise
    juice of half a lemon


The secret method of perfectly cooking hard-boiled eggs:

Place the eggs at the bottom of a large stock pot. Cover with cold water until just about an inch above the eggs. Bring slowly to a boil over medium heat. Let the water stand at a rolling boil for one minute (note: when you see big bubbles breaking the surface, this is a rolling boil, even if the entire surface of the water isn't bubbling).

Turn the heat off, remove the pot from the heat, and cover. Let the eggs sit for 10 minutes.

While the eggs are resting, place a small skillet over medium-high heat. Add the olive oil. When the pan is hot, add shallots. Cook, stirring occasionally, until browned and crisp. Set them on a paper towel to drain.

While the shallots cool, strain out the eggs with a slotted spoon and place them gently in an ice water bath. Let the eggs rest for five more minutes.

Peel the eggs and chop them coarsely-- do not mash (I like to chop mine four times width-wise and then once length-wise).

To the eggs add the mayonnaise, the lemon juice (this ingredient is key-- do not omit this), the cooled shallots, and salt and pepper to taste. Toss lightly but only until incorporated so the eggs don't lose too much volume.

Serves 2.

Some ways to serve this:

If you're going to indulge, toast some good bread and layer on the egg salad, some crisp bacon, a slice of swiss cheese, a slice of tomato, and a piece of buttery leaf lettuce.

If you're watching your calories, use light mayo, remove two egg yolks before chopping, and serve in a hollowed-out tomato.

Number of Servings: 2

Recipe submitted by SparkPeople user GREENPORCHLIGHT.

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