This Classic Egg Salad is simple to make with just a few ingredients. Serve it on a salad or topped on bread for a simple and quick lunch idea. Just how my mom made it for me growing up!
A classic recipe that is perfect for lunch. My mom always made egg salad for us growing up all the time. It's super inexpensive, simple to make, and tastes amazing.
This classic version is her way of making it. Just mayo, mustard, and some seasonings. I love to serve it on a salad, wrap, or on bread as a sandwich.
No matter how you serve it I think you will love this classic and simple egg salad recipe.
Classic Egg Salad:
Step 1: Start by boiling your eggs.
Step 2: Peel boiled eggs and add them to a mixing bowl. In the same mixing bowl add mayonnaise and mustard.
Step 3: Mix well with a fork mashing eggs while you mix.
Step 4: Add seasonings to taste and mix together well.
Step 5: Serve on bread, croissants, or on a salad
Storing Directions: Refrigerate your egg salad in an airtight container for 3-5 days. If your egg salad gets watery or loses color those are signs that it might be time to toss it.
Boiling Eggs: Knowing when your egg is ready can be tricky. I shared a post on a fool-proof way to get the perfect egg each time and how I make peeling even easier, you can find that at How to Boil an Egg.
Timing depends on how cooked you want your egg. I usually will boil my water and then cover and remove from heat and allow them to sit for 10 minutes.
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Classic Egg Salad
- 9 large eggs
- ¼ cup mayonnaise
- 1 tablespoon mustard
- ⅛ teaspoon salt (to taste)
- ⅛ teaspoon pepper (to taste)
- ½ teaspoon garlic powder (to taste)
- Start by boiling your eggs. Peel boiled eggs and add them to a mixing bowl.
- In the same mixing bowl add mayonnaise and mustard. Mix well with a fork mashing eggs while you mix. Add seasonings to taste and mix together well.
- Serve on bread, croissants, or on a salad