Classic Egg Salad Recipe
This Simple Egg Salad Recipe uses just 5 ingredients and is super easy to make. It's cool, creamy and makes the best egg salad sandwiches!
Prep Time10 minutes mins
Cook Time0 minutes mins
Total Time10 minutes mins
Course: Main, Salad
Cuisine: American
Servings: 6
Cost: $10
- 8 hard boiled eggs peeled and roughly chopped
- 1 medium celery rib finely chopped
- ½ cup mayonnaise
- 1 teaspoon DIjon mustard
- ¼ teaspoon herbes de Provence seasoning
- ¼ teaspoon sea salt
- ⅛ teaspoon black pepper
Chop eggs and celery, and add to mixing bowl
Add mayo and mustard
Gently stir ingredients together until well blended. Season with Herbes de Provence, sea salt and pepper
Use to make egg salad sandwiches or store covered in refrigerator until ready to use.
Keep egg salad refrigerated.
If you can't find Herbes de Provence (should be in spice aisle) use Italian seasoning, dried parsley or skip.
You may need to add more salt and pepper after refrigerating, so taste before serving.
Calories: 231kcal | Carbohydrates: 1g | Protein: 9g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 257mg | Sodium: 308mg | Potassium: 92mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 364IU | Vitamin C: 0.05mg | Calcium: 37mg | Iron: 1mg
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