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Egg Salad Sandwich halves stacked on top of each other with a toothpick on top with olives on it
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5 from 14 votes

Egg Salad Recipe

Simple and easy, this Egg Salad is not heavy on the mayonnaise.  Light and filling.
Prep Time10 minutes
Cook Time3 minutes
Total Time13 minutes
Course: brunch, lunch, Snack
Cuisine: American
Servings: 8 servings
Author: Kellie
Cost: $5

Equipment

Ingredients

  • 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

Instructions

  • Hard‑boil the eggs, then cool completely in an ice bath. Peel and chop the egg whites; keep egg yolks separate.
  • In a bowl, mash the egg yolks with mayonnaise and Dijon until smooth and velvety.
  • Add chopped egg whites, celery, and scallions. Fold gently until combined; season with salt and pepper.
  • Adjust lemon, salt, and pepper to taste. Chill 20–30 minutes for best texture.

Video

Notes

  • Velvety texture tip: Fully mash yolks into the mayo + mustard before adding whites.
  • Make‑ahead: Keeps well refrigerated up to 5 days in an airtight container. Stir and re‑season after chilling.
  • Freezing: Do not freeze; the mayo base may separate.
  • Serving: Toast bread and layer lettuce under and over the salad to keep sandwiches crisp.

Nutrition

Calories: 165kcal | Carbohydrates: 1g | Protein: 5g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 169mg | Sodium: 147mg | Potassium: 80mg | Fiber: 0g | Sugar: 0g | Vitamin A: 305IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 0.6mg