- 3 tablespoons mayonnaise
- 1-1/2 teaspoons prepared mustard
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1/8 teaspoon lemon juice
- 3 hard-cooked eggs, coarsely chopped
- 1 tablespoon minced green onion
- Bread or crackers
- Sliced tomato, optional
- In a small bowl, combine the mayonnaise, mustard, salt, pepper and lemon juice. Stir in eggs and onion. Serve on bread or crackers; top with tomato if desired. Yield: 2 servings.
Reviews for Zippy Egg Salad
"I've been trying to find a good egg salad recipe and I think I just found it. I made it for our lunch today and it is delicious. I did add some celery as several reviewers mentioned. This is so good and one I will continue to prepare. I highly recommend this recipe as a Volunteer Field Editor for Taste of Home."
"Quick, easy, yummy. I didn't add the onions because I'm not a fan. Next time I will use celery instead. Perfect way to use leftover Easter eggs. I didn't have to add any salt or pepper, but that's my personal preference."
"Great egg salad. It's like eating deviled eggs in a bowl. We really enjoyed it."
"I made this for lunch today, after Easter I had some extra hard boiled eggs. It was great! It was simple and I loved what the lemon juice did it. Will definitely make again! Thanks for sharing!"
"I've been looking for a good basic egg salad sandwich recipe. It's surprising how hard it is to find one that doesn't taste a little off. This one fits the bill."