Description
This delicious egg salad recipe is perfect for creating tasty sandwiches. Made with hard-boiled eggs, creamy mayonnaise, tangy mustard, and crunchy celery and green onions, it’s a classic and satisfying meal that can be enjoyed any time. The salad is chilled to enhance flavors and served on your favorite bread for a delightful sandwich experience.
Ingredients
Scale
Egg Salad Ingredients
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon mustard
- 1/4 cup chopped celery
- 1/4 cup chopped green onions
- Salt and pepper to taste
Instructions
- Boil the eggs: Place 6 large eggs in a pot and cover with water. Bring the water to a boil and cook the eggs for 10 minutes until they are hard boiled.
- Cool and peel: Remove the eggs from hot water and place them in cold water to cool for several minutes. Once cool, carefully peel off the shells.
- Chop eggs: Cut the peeled eggs into small pieces to create the base of the salad.
- Combine ingredients: In a mixing bowl, add the chopped eggs, 1/4 cup mayonnaise, 1 teaspoon mustard, 1/4 cup chopped celery, and 1/4 cup chopped green onions.
- Mix well and season: Stir all ingredients together until well combined. Add salt and pepper to taste to enhance the flavors.
- Chill the salad: Cover the bowl and refrigerate the egg salad for 30 minutes to allow the flavors to meld and chill thoroughly.
- Serve: Spoon the chilled egg salad onto your choice of bread to make a sandwich, or serve as desired.
Notes
- For creamier egg salad, use full-fat mayonnaise.
- You can substitute Dijon mustard if desired for a sharper flavor.
- Adding a pinch of paprika or dill can enhance the taste.
- Store leftover egg salad in an airtight container in the refrigerator for up to 3 days.
- Use fresh celery and green onions for the best texture and flavor.
