Egg Salad

Name: Egg Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: 8 Hard-boiled eggs, peeled; 1/2 Celery rib, very finely diced; 1/4 cup Mayonnaise; 2 tbsp Chives, finely sliced; 2 tsp Fresh lemon juice; 2 tsp Whole-grain mustard; To taste Kosher salt and freshly ground black pepper; Optional Paprika

Classic creamy egg salad with celery, chives, and a touch of whole-grain mustard — soft, moist, and easy to spoon.

Time10 minutes

Serves4

EffortEasy

A bowl of soft, creamy egg salad flecked with chopped chives, with a spoon in it.

Texture level

5 · Minced & Moist

Soft, moist, and finely minced into very small pieces that mash easily with light pressure from a fork. Any sauce or gravy should cling rather than separate.

Suitable for anyone who finds food hard to chew or swallow. Graded IDDSI Level 5 (Minced & Moist) — soft, minced & easy to swallow — the texture standard used in dysphagia care and soft diets.

See all texture levels

Ingredients

8 Hard-boiled eggs, peeled
1/2 Celery rib, very finely diced About 1/3 cup — or leave it out; the fibrous strings are the main texture risk here
1/4 cup Mayonnaise
2 tbsp Chives, finely sliced
2 tsp Fresh lemon juice
2 tsp Whole-grain mustard
To taste Kosher salt and freshly ground black pepper
Optional Paprika For serving

Instructions

Coarsely chop the eggs and transfer to a medium bowl. Slightly mash with a fork to break up the yolks into a fork-tender, chunky mixture. Add the celery, mayonnaise, chives, lemon juice, and mustard, and mix until combined. Season with salt and pepper.
Transfer the egg salad to a serving bowl. Top with paprika.

Serving Tips

Important Guidance

The crackers this is usually served with have been left out — they're hard and crunchy, and pairing them with a soft salad creates exactly the mixed-texture mouthful that is hardest to manage. Serve it with a spoon instead.
Mash the eggs more thoroughly than a normal egg salad, with a fork or the flat of a knife, until there are no distinct chunks left, for an easy Level 5.
For Level 4, pulse the finished salad briefly in a food processor with an extra spoonful of mayonnaise until smooth.
Dice the celery very fine, or leave it out altogether, since its fibrous strings are one of the few genuinely risky textures in this dish.

Nutrition Facts

Calories232 kcal

Protein10 g

Fat20 g

Carbohydrates2 g

Sodium258 mg

Cholesterol304 mg

Per serving; recipe makes 4 servings.

Dietary Notes

Gluten-free as written. High in cholesterol from the eggs — worth noting for anyone tracking dietary cholesterol.