Classic Egg Salad
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!
Servings: 4 servings
Ingredients
- 9 large eggs
- 1/4 cup mayonnaise
- 1 tablespoon mustard
- 1/8 teaspoon salt (to taste)
- 1/8 teaspoon pepper (to taste)
- 1/2 teaspoon garlic powder (to taste)
Instructions
- 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
Video
Notes
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.
Nutrition
Serving: 1cup | Calories: 282kcal | Carbohydrates: 2g | Protein: 16g | Fat: 23g | Saturated Fat: 6g | Cholesterol: 480mg | Sodium: 386mg | Potassium: 176mg | Fiber: 1g | Sugar: 1g | Vitamin A: 689IU | Calcium: 71mg | Iron: 2mg