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Simple Egg Salad


  • Author: Leanna Myers
  • Total Time: 25 minutes
  • Yield: 4

Description

Egg salad is great to have on hand for a quick lunch or snack. You can make a big batch and keep it in the fridge for up to four days.


Ingredients

Units Scale
  • 8 eggs, chopped
  • 1/2 cup mayonnaise
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon paprika, optional

Optional Additions

  • 1 tablespoon dill, chopped
  • 1 tablespoon green onion, chopped
  • handful fresh parsley
  • 1/8 teaspoon celery seed

 


Instructions

  1. Boil the eggs for 13 minutes and set aside to cool before peeling.
  2. Mix all the ingredients together and store in the refrigerator. 

Notes

Egg salad keeps for up to four days refrigerated. 

  • Prep Time: 20 minutes
  • Cook Time: 5 minutes
  • Category: Salad
  • Method: One Pot
  • Cuisine: American

Keywords: egg salad recipe, easy egg salad, lunch idea, lunch recipe, snack idea