This easy Classic Egg Salad Recipe is a creamy, cool delight that’s great for sandwiches for an easy lunch or dinner.
Easy Classic Egg Salad Recipe
I mentioned before that during the warm months, I hate being inside to cook. So fast, easy meals are my go-to. My fall and winter comfort food recipe arsenal is stocked full, but I often find myself short on easy meals for Spring and Summer.
A few years ago, Mr. Gracious suggested I put egg salad on our menu. Classic Egg salad is one of those foods that you kind of just eyeball the amount, and since I had never made it before, I was pretty nervous about it. I remember asking my mother-in-law for measurements on the mayo and mustard, and I’m pretty sure she thought I was nuts.
Anyway, I finally figured out how to make a delightful Classic Egg Salad recipe, and I wanted to share my recipe with measurements for any other classic egg salad newbies out there.
Classic Egg Salad Recipe
- 1 dozen eggs
- 1/4 cup finely chopped red onion
- 1 stalk celery finely chopped
- 1/2 cup mayo
- 2 tablespoons yellow mustard
- 1 tablespoon dill pickle relish
- Salt & pepper
- Bread for sandwiches
- Place eggs in a large pot and cover with water.
- Place on stove over high heat. Bring water to a hard boil and allow to cook for 1 minute.
- Cover the pot. Remove from heat, and allow the eggs to sit in the hot water for 20 minutes.
- After 20 minutes, dump out the hot water and refill the pot with the eggs with cold water. Allow to sit for 5 minutes
- Crack and peel the eggs. Refrigerate for at least 3 hours until cold.
- When the eggs are cold, finely chop them with a knife or egg slicer and place in a large mixing bowl.
- Add onion and celery and toss to combine.
- Add mayo, mustard, and relish and stir gently until all ingredients are incorporated.
- Add salt and pepper to taste.
- Spread the egg mixture onto bread to make sandwiches.
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