Classic Egg Salad

    • Prep Time
    • 15 mins
    • Cook Time
    • 10 mins
    • Yield
    • 1 bowl
    • Difficulty Level

This is a recipe for classic egg salad. This is one of those things that is great to make the night before, and serve it for breakfast, brunch or lunch the next day. I usually prepare everything the evening before, buy some fresh bread in the morning and serve. Simple, delicious and perfectly seasoned.

Enjoy!

Rate Recipe

37 Ratings

Ingredients

  • 6 large eggs
  • 1-2 tbsp mayonnaise
  • salt
  • pepper
  • 1/2 lemon, juiced
  • 2 stalks celery, finely chopped
  • 2 scallions, finely chopped

Instructions

  • 1. Place eggs in a pot and cover with water. Bring to a boil, and continue to cook for 4 minutes.
  • 2. Peel eggs and place in a bowl. Mash eggs gently using a fork. Add mayonnaise, and season generously with salt and pepper.
  • 3. Add celery and scallions. Add lemon juice and toss gently. Season to taste. I like to serve it with toasted croissants, bread and lettuce. Enjoy!

Instructions

  • 1. Place eggs in a pot and cover with water. Bring to a boil, and continue to cook for 4 minutes.
  • 2. Peel eggs and place in a bowl. Mash eggs gently using a fork. Add mayonnaise, and season generously with salt and pepper.
  • 3. Add celery and scallions. Add lemon juice and toss gently. Season to taste. I like to serve it with toasted croissants, bread and lettuce. Enjoy!

Rate this recipe

  • 37 people rated this recipe

  • Average Rating

    (3.4 / 5)


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