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Here's how to make Egg Salad exactly as you remember it. It's a classic recipe that's perfect for sandwiches, lettuce wraps, and all by itself, especially when you’re hungry.

How To Make Egg Salad

Here's how to make Egg Salad exactly as you remember it. It's a classic recipe that's perfect for sandwiches, lettuce wraps, and all by itself, especially when you’re hungry.

Course Salad
Cuisine American
Keyword egg salad
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 cups
Calories 208 kcal

Ingredients

  • 1/2 cup mayonnaise
  • 1 rib celery finely chopped
  • 3 tablespoons minced onion
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon dijon mustard
  • 1 tablespoon fresh lemon juice (from 1 lemon)
  • 12 hard boiled eggs peeled and coarsely chopped
  • Salt and freshly ground black pepper
  • Bread toast, or crackers, for serving

Instructions

  1. In a large bowl, add mayonnaise, celery, onion, parsley, mustard, and lemon juice. Stir to combine.

  2. Gently fold in the eggs. Season to taste with additional salt and pepper (I like 1/2 teaspoon salt and a pinch of pepper). Serve on bread, toast, or with crackers.