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Egg Salad Recipe

5 from 1 vote
Every bite of this egg salad is filling, tasty, and rich. Whether you serve it alone, as a side dish, or as an ingredient in a recipe for an egg salad sandwich, this simple meal is perfect for quick meals, picnics, or nutritious lunches.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course: Breakfast, Dessert, Salad
Cuisine: American
Calories: 290
Ingredients Equipment Method Video Notes

Ingredients
  

  • 6 large eggs
  • 3 tsp mayonnaise
  • 1 tsp yellow mustard (or Dijon)
  • 1 tsp finely chopped celery (optional)
  • 1 tsp green onions or chives, chopped
  • Salt and black pepper, to taste
  • Paprika (for garnish) optional
  • 8 slices sandwich bread
  • Lettuce or tomato slices

Equipment

  • Medium Pot
  • Mixing Bowl
  • Knife & Cutting Board

Method
 

  1. Place the eggs in a pot, cover with water, and bring to a boil. Cook for 10–12 minutes.
  2. Drain and transfer the eggs to an ice bath. Peel once cooled.
  3. Chop the eggs into small pieces and add them to a mixing bowl.
  4. Stir in the mayonnaise, mustard, the celery and green onions. Mix until it is creamy.
  5. Season with the pepper, salt, and a dash of paprika.
  6. Serve cold as a salad, or make an egg salad sandwich recipe by spreading on bread with lettuce or tomato.

Video

Notes

  • Pretend lighter? Substitute mayonnaise with Greek yogurt.
  • Add diced pickles or relish for a tangy twist.
  • Refrigerate leftovers in a covered container. Want to know how long does egg salad last? Best consumed within 3–5 days.