Light and creamy, this is the very Best Egg Salad recipe ever. Simple ingredients are blended together to create a flavorful salad that’s perfect for lunch, brunch or a light dinner. Top a cracker for a healthy afternoon snack. A refrigerator staple!
I had such a great day today! The weather has been warm enough that the pool crew was able to come back and tile our pool! Yay! It made me so excited for summer to come but I did have to keep telling myself it was still February for a few more hours and we still have a long ways to go before we can even begin filling the pool. Plus, the yard is still a horrible mess and I need to order all the furniture or we’ll be sitting on towels sunning ourselves on the concrete. I know…first world problems. BUT I’m so excited to have my own pool this year that is not filled with my very own hot air.
I’m already dreaming of long, lazy days floating around sipping on a fruity cocktail and snacking on light bites like canapes and egg salad sandwiches. I mean, really….who doesn’t love a homemade egg salad sandwich. And with Easter right around the corner, you’re going to need the perfect recipe to use up all those leftover Easter eggs. Am I right?
I am VERY confident to say that this is the very BEST Egg Salad recipe ever. I’ve been playing around with it for years and what I found is you only need a few simple ingredients in perfect proportion to make this salad great. Good mayonnaise (I am a Hellmann’s fan for decades), ground mustard, fresh scallions, crisp celery, fresh hardboiled eggs….you get the picture. And if anyone has tips on how to peel hardboiled eggs perfectly….I’m all ears. Seriously…what’s the deal there??? I’m seriously baffled.
I love to have a stash of egg salad at the beginning of the week for quick meals whether it be breakfast, lunch or a light afternoon snack. The Very Best Egg Salad is the way to go. It’s right up there with my freezer breakfast sandwiches or THESE Denver Omelet Egg Muffins.…always ready when you are.
The Very Best Egg Salad Recipe
- 7 hard boiled eggs, peeled and finely chopped
- 1/2 cup mayonnaise
- 1 teaspoon ground mustard
- 3 scallions, chopped
- 1 celery stalk, finely chopped
- salt and fresh ground pepper, to taste
- In a medium bowl, stir together the eggs, mayonnaise, ground mustard, scallions, celery, salt and pepper until thoroughly combined.
- Serve immediately or refrigerate in an airtight container for up to 3 days.