Ingredients
Scale
- 8 large eggs
- 4 quarts water
- 4 stalks celery, sliced thin lengthwise and chopped
- 1/2 cup mayonnaise
- 2 ounces cream cheese, softened
- 1 tablespoon Dijon mustard
- 1 tablespoon yellow mustard
- 1/2 teaspoon celery seed
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1 teaspoon lemon juice (optional)
- 1/2 cup chopped onion
Instructions
- Fill a tall pot about two-thirds full with water and bring to a boil. Gently place the eggs in the boiling water using a slotted spoon or spider whisk to avoid cracking. Bring back to a boil and cook for 10 minutes.
- While eggs boil, prepare the dressing: In a bowl, whisk together mayonnaise, cream cheese, both mustards, celery seed, garlic powder, onion powder, salt, and optional lemon juice. Set aside.
- Remove eggs with a slotted spoon and place in a bowl of cold running water to cool. Peel each egg under cold water, then slice into 1/4-inch slices and chop into thirds. Add chopped eggs to a bowl with chopped celery and onion.
- Gently fold the dressing into the egg mixture, starting with half the dressing. Add more to reach desired consistency. Taste and adjust seasonings as needed.
- Serve on a bed of fresh lettuce or as a sandwich with crisp lettuce. Garnish with paprika, green onion, or parsley if desired.
Notes
For a thicker salad, use up to 12 eggs. Avoid overcooking eggs to prevent a green ring around the yolk. Let eggs cool completely before chopping for best texture. Store leftovers covered in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Method: Lunch
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 2
- Sodium: 480
- Fat: 28
- Saturated Fat: 6
- Unsaturated Fat: 20
- Trans Fat: 0
- Carbohydrates: 4
- Fiber: 1
- Protein: 14
- Cholesterol: 380