Simple Egg Salad Recipe

Simple Egg Salad Recipe

Make the best, yet simple egg salad recipe using just boiled eggs, a little mustard, mayo, onions, and celery. Sprinkle with seasoning to taste, and lunch is served!

Course Lunch, Main Course, Snack

Cuisine American

Diet Vegetarian

Prep Time 5

Cook Time 10

Cooling 30

Total Time 45

Servings sandwiches

Calories 432kcal

Author Kylee Ayotte

Ingredients

6 hard boiled eggs
1/4 cup mayonnaise see notes
2 teaspoons Dijon mustard
1/4 cup celery chopped
2 tablespoons red onion chopped very finely
salt and pepper

Serving suggestion: fresh bread, lettuce

Instructions

Boil the eggs

Boil the 6 hard boiled eggs. This can be done easily in an instant pot, or on the stove top.

For stovetop:

Add the eggs to a large saucepan in a single layer, and cover with cold water, by about an inch.
Turn the stove onto high and bring to a boil. When the water boils, reduce heat to a simmer and cover with a lid. Simmer for 10 minutes (set a timer).
Remove immediately and place in a bowl filled with ice and water. Peel eggs and cool.

Make the Egg Salad

Roughly chop the boiled and peeled eggs.
Add the chopped eggs, 1/4 cup 1/4 cup mayonnaise (see notes) 2 teaspoons Dijon mustard, 1/4 cup celery, 2 tablespoons red onion and salt and pepper to a large bowl and gently mix until well combined and you have the right consistency.

Season

Add salt and pepper, and taste.

Chill

Cover and refrigerate the egg salad for at least an hour before serving to allow it to set up and the flavors to blend.

Serve

Serve on fresh bread with lettuce if desired.

Notes

Add mayo by using half of the ¼ cup called for in the recipe. Continue adding until you get the consistency you enjoy.

Nutrition