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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Table of Contents
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
- 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.
- 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.
- Chop eggs then transfer to a large mixing bowl.
- Add the mayonnaise, celery, shallots, mustard and chives. Season to taste with salt and pepper. Mix well.
- 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
Equipment
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
- 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.
- 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.
- Chop eggs then transfer to a large mixing bowl.
- Add the mayonnaise, celery, shallots, mustard and chives. Season to taste with salt and pepper. Mix well.
- Garnish with a sprinkle of chives/shallots/celery and a slice of egg.
Serve with croissants, bread, crackers of your choice.
Nutrition
Welcome!
Nicole Harris is the recipe creator behind WonkyWonderful, sharing fast, budget-friendly meals for busy families. Since 2012 she’s been developing 30-minute dinners, kid-approved favorites, and holiday dishes with flair - all with real ingredients and no fuss. She grew up stretching simple pantry staples into something delicious, and that shows up in every recipe: easy, affordable, and full of flavor. Read more...
