Description
This Old Fashioned Egg Salad Recipe brings you back to basics with creamy eggs, mayo, mustard, and a touch of seasoning. It's a timeless favorite for lunch, picnic, or brunch, and perfect as a sandwich filler or dip with crackers.
Ingredients
6 large eggs, hard-boiled and peeled
1/4 cup mayonnaise
1 tsp yellow mustard
1 tbsp chopped celery (optional)
1 tbsp finely chopped red onion or scallions
Salt and black pepper to taste
Paprika for garnish (optional)
Instructions
Chop the hard-boiled eggs to your preferred texture (chunky or fine).
In a bowl, combine the chopped eggs, mayonnaise, mustard, celery, and onion.
Mix well until creamy and evenly blended.
Season with salt and pepper to taste.
Chill for 30 minutes before serving for best flavor.
Garnish with paprika if desired and serve on bread, lettuce, or with crackers.
Notes
Use fresh eggs for best results.
Greek yogurt can be substituted for half the mayo for a lighter version.
Add pickles or dill for an extra zing.
Store in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes (for boiling eggs)
- Category: Salad, Lunch
- Method: Mixing / No-Cook (after boiling eggs)
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 210
- Sugar: 1g
- Sodium: 320mg