Egg Salad
To make the best ever Egg Salad sandwich, you have to start with this super easy and oh so very delicious egg salad recipe! This egg salad is based on the classic egg salad we all remember growing up! You can keep it simple, or include some of the stir-in suggestions mentioned below!
Servings: 4 servings
Calories: 256kcal
Prep 5 minutes
Cooking 15 minutes
Total Time 20 minutes
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Ingredients
- 8 large eggs
- ¼ cup mayonnaise (Hellman's or Duke's brand mayonnaise)
- 2 tsp mustard (if using Classic Yellow mustard, use more if using a Dijon variety)
- ½ tsp salt
- ¼ tsp pepper
- 1 Tbsp green onions (finely chopped, optional)
- 1 Tbsp bacon (finely chopped, optional)
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Instructions
- Chop peeled eggs in a medium sized mixing bowl. Add mayonnaise and mustard, then season with salt and pepper. Adjust seasoning to taste, if needed.
- Stir your egg salad until creamy and smooth.
- Fold in the finely chopped green onions and bacon.
- Spread on a bed of lettuce and bread for a sandwich, or serve with crackers as an appetizer.
Notes
Additional stir-in ideas: celery, dill pickles, fresh dill, white vinegar, fresh lemon juice, Dijon mustard, chives, parsley, Worcestershire sauce, tabasco sauce, relish
Mayonnaise substitutes: Greek yogurt, hummus, pesto, avocado, cottage cheese, ricotta, sour cream
Nutrition
Calories: 256kcal (13%) | Carbohydrates: 1g | Protein: 13g (26%) | Fat: 22g (34%) | Saturated Fat: 5g (31%) | Cholesterol: 380mg (127%) | Sodium: 575mg (25%) | Potassium: 138mg (4%) | Fiber: 1g (4%) | Sugar: 1g (1%) | Vitamin A: 555IU (11%) | Vitamin C: 1mg (1%) | Calcium: 56mg (6%) | Iron: 2mg (11%)
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