Egg Salad Recipe

This Egg Salad Recipe is an easy, nutritious lunch or dinner. Great for meal prep, serve with crackers or as an Egg Salad Sandwich.

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Easy Egg Salad For Sandwiches

This Egg Salad Recipe is a classic. Moms and Grandmas have been filling hungry tummies with egg salad for generations. It is a quick and easy comfort food from simpler times.

Eat it on crackers, between sliced bread or on a buttery croissant for a fantastic lunch or dinner.

Ingredients Needed For Egg Salad (screenshot for grocery list)

• Large Eggs
• Mayonnaise
• Celery
• Shallots
• Whole Grain Mustard
• Freeze Dried (or fresh) Chives
• Salt/Pepper

How To Make Egg Salad

1. Place eggs in a large pot. Cover eggs with water. Bring water to a boil. Once the water has reached a boil, cover and remove from heat. Let sit 12 minutes.
2. After 12 minutes immediately pour out the hot water and run cold water over the eggs. Allow to sit in the cold water for 5 minutes. Crack the eggs and peel/remove shell.
3. Chop eggs then transfer to a large mixing bowl.
4. Add the mayonnaise, celery, shallots, mustard and chives. Season to taste with salt and pepper. Mix well.
5. Garnish with a sprinkle of chives/shallots/celery and a slice of egg. Serve with croissants, bread, crackers of your choice.

How Long Will Egg Salad Stay Good

Egg Salad will keep in the fridge for 3-5 days when stored in an airtight container. I always eat mine within 3 days to be on the safe side.

More Recipes With Eggs As The Star

Baked Ham and Egg Cups – Eggs ala Golgenrod – Bacon Egg Cups – Spicy Deviled Eggs – Fried Egg In Purgatory

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Egg Salad Recipe

Yield: 1

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

This Egg Salad Recipe is an easy, nutritious lunch or dinner. Great for meal prep, serve with crackers or as an Egg Salad Sandwich.

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Ingredients

• 10 Large Eggs
• ½ Cup Mayonnaise
• 1 Stalk Celery, finely diced
• 2 Small Shallots, finely diced
• 1 Teaspoon Whole Grain Mustard
• 1 Teaspoon Freeze Dried (or fresh) Chives
• Salt/Pepper - to taste

Instructions

1. Place eggs in a large pot. Cover eggs with water. Bring water to a boil. Once the water has reached a boil, cover and remove from heat. Let sit 12 minutes.
2. After 12 minutes immediately pour out the hot water and run cold water over the eggs. Allow to sit in the cold water for 5 minutes. Crack the eggs and peel/remove shell.
3. Chop eggs then transfer to a large mixing bowl.
4. Add the mayonnaise, celery, shallots, mustard and chives. Season to taste with salt and pepper. Mix well.
5. Garnish with a sprinkle of chives/shallots/celery and a slice of egg.
   Serve with croissants, bread, crackers of your choice.

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Nutrition Information

Yield 4 Serving Size 1
Amount Per Serving Calories 385Total Fat 33gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 24gCholesterol 477mgSodium 522mgCarbohydrates 5gFiber 1gSugar 2gProtein 17g

Nutritional information on WonkyWonderful is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.