How to Make Egg Salad

Use up leftover Easter eggs or hard-boil fresh ones to make a brunch-friendly egg salad with these step-by-step photos.

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Egg Salad on a Sandwich       

Serve egg salad on a sandwich or over greens.

Get the Recipe: Chunky Egg Salad

Start with Onions

In a small bowl, soak chopped red onions in cold water, for 15 minutes.

Hard-Boil Eggs

Meanwhile, in a large saucepan, with a tight-fitting lid, place the eggs and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover the eggs, remove from the heat, and set aside for 8 minutes.

Cut the Eggs

Drain the water from the pan and cool the eggs in the pan under cold running water. Peel the eggs and cut into sixths.

Mix Ingredients

In a large bowl, mix together the onion, celery, mayonnaise, dill, mustard, lemon juice and salt. Add the eggs to the mayonnaise mixture and gently mix them together. Season with pepper to taste. Use in sandwiches, with lettuce and tomatoes, or in a salad.

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How to Make Egg Salad

Put leftover Easter eggs or hard-boiled fresh ones to use in a festive egg salad perfect for your Sunday brunch with these step-by-step instructions.