Easy Egg Salad Recipe

5 from 1 vote

There is nothing better than a classic Easy Egg Salad Recipe! And this one is amazing with creamy mayo and a dash of mustard folded together perfectly with hard boiled eggs and crispy bits of diced celery. It’s absolutely delicious simplicity at its best and can be served spread between two pieces of bread as a sandwich, on top of a fresh green salad, or just eaten by the spoonful!

Prep Time10

Cook Time15

Total Time25

Course: Brunch, Lunch

Cuisine: American

Servings:

Calories: 337kcal

Author: Joanna Cismaru

Ingredients

8 large eggs
½ cup mayonnaise
2 teaspoons yellow mustard
1 green onion finely chopped
1 stalk celery finely diced
salt and pepper to taste

US Customary - Metric

Instructions

Boil the eggs, peel, and chop: Add the eggs to a medium size saucepan and cover with cold water. Next, bring the water to a boil over high heat, then immediately remove the saucepan from the heat, cover with a lid, and let the eggs cook for 12 minutes in the water. Now, remove the cooked eggs from the hot water and let them completely cool. Then peel the cooked hard boiled eggs and finely chop them.
Make the egg salad: Put the chopped hard boiled eggs into a medium size bowl and then add the mayonnaise, mustard, green onions, celery, salt, and pepper. Then fold the mixture together well. Taste for salt once more and season to taste.
Serve and enjoy: To serve, spread the egg salad between two slices of your favorite toasted bread.

Notes

Add salt and vinegar. Add a dash of salt and white vinegar to the water when you hard boil your eggs. Together they help to break down the shells making the eggs easier to peel.
Taste for salt. Once you fold all the ingredients together, taste your egg salad once more to see if it needs more salt. Tasting any dish before serving it is the key to perfectly seasoned food.
Use a pastry cutter. If you don’t feel like chopping your eggs and don’t have an egg cutter. You can use a pastry blender to chop them.
Once you make this easy egg salad recipe, it will keep in the fridge for up to 5 days in an airtight container. Do keep in mind, when making lunches that the salad must be kept cold at all times for food safety.

Nutrition