Egg Salad

Name: Egg Salad
Prep time: 10 min
Total time: 10 min
Yield: 3 servings
Cuisine: American
Ingredients: 4 eggs, hard-boiled, chopped; 1/4 cup mayonnaise; 1/4 cup celery, diced; 1/4 tsp mustard; 1/4 tsp salt; 1/4 tsp black pepper

Creamy, tangy egg salad perfect for sandwiches or lettuce wraps. A classic, protein-packed lunch option.

10 minEasyServes 3250 cal/serving

AmericanSideNo-CookVegetarianLow CarbHalal-friendlyLow-SodiumPork-FreeAlcohol-FreeCorn-Free

Ingredients

4 eggs, hard-boiled, chopped
1/4 cup mayonnaise
1/4 cup celery, diced
1/4 tsp mustard
1/4 tsp salt
1/4 tsp black pepper

Instructions

1

In a medium bowl, add 4 hard-boiled, chopped eggs.
2

Add 1/4 cup mayonnaise to the bowl and stir gently to begin combining.
3

Add 1/4 cup diced celery to the mixture.
4

Add 1/4 tsp mustard and stir to incorporate.
5

Season with 1/4 tsp salt and 1/4 tsp black pepper, adjusting to taste.
6

Using a fork, mix everything together until well combined but still maintaining some texture in the eggs.
7

Cover the bowl and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
8

Serve chilled as a sandwich filling, on a bed of lettuce, or with crackers.

Questions

How long does Egg Salad keep?

Refrigerate leftovers within two hours and eat them within three days. It is served cold; there is nothing to reheat.

Can I halve or double Egg Salad?

Yes. As written it serves 3. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. There is no cooking pitfall here; the quantities simply scale.

Serve it with

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