Classic Egg Salad Recipe
This Classic Egg Salad Recipe is a classic that's great for sandwiches for lunch and dinner all year long.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6 -8
- 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.