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Classic Egg Salad

Total Time

Prep/Total Time: 10 min.

Makes

2 servings

Egg salad is a refreshing, tasty change from lunchmeat or peanut butter sandwiches. The touch of mustard and lemon juice gives it extra zip. —Annemarie Pietila, Farmington Hills, Michigan
Classic Egg Salad Recipe photo by Taste of Home

Ingredients

  • 3 tablespoons mayonnaise
  • 1-1/2 teaspoons prepared mustard
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/8 teaspoon lemon juice
  • 3 hard-boiled large eggs, coarsely chopped
  • 1 tablespoon minced green onion
  • 2 slices bread
  • Diced tomato, optional

Directions

  1. Mix the first 5 ingredients. Stir in eggs and green onion. Serve on bread. If desired, top with tomato.

Egg Salad Tips

What’s the best way to make easy to peel, hard-boiled eggs for egg salad?

For easiest peeling, use eggs that aren’t super fresh (here’s how to tell if eggs are still fresh). Add eggs to a pot with enough water to submerge them one inch and bring to a boil. Turn off the heat and cover for 14 minutes. Remove eggs, and put them in an ice bath to cool completely.

How can you serve egg salad?

Serve chilled egg salad on toast, in a tortilla or on an egg salad sandwich. Or, eat it on its own over a bed of fresh greens.

How long does egg salad last for?

In the refrigerator, egg salad can last for up to five days. Egg salad left out at room temperature for longer than two hours can harbor harmful bacteria. Make sure you avoid these other mistakes you might be making with eggs.

Elizabeth Harris

Nutrition Facts

1 open-faced sandwich: 332 calories, 24g fat (5g saturated fat), 281mg cholesterol, 530mg sodium, 16g carbohydrate (3g sugars, 1g fiber), 12g protein.

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