Egg Salad

One of my favorite sandwiches is an egg salad sandwich. I have always loved egg salad, and I have tweaked and modified the recipe over the years to create my perfect creation. You can add your own twist to this recipe as well. I hope you enjoy this recipe for years to come. Let’s get cooking!

Egg Salad

I've always favored egg salad. As a child, it was the sandwich I would plead for. Throughout the years, I've made adjustments and refined my recipe to perfection. What I adore about this dish is that you can customize and elevate it to suit your taste. So, let's savor the flavors and embark on a delightful cooking adventure! Let's get cooking!

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Prep Time 5 minutes mins

Cook Time 7 minutes mins

resting time 13 minutes mins

Total Time 25 minutes mins

Course lunch

Cuisine American

Servings 4 sandwiches

Calories 112 kcal

Equipment

• 1 pot
• 1 kitchen utensils
• 1 mixing bowls

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ▢ 7 eggs
• ▢ ¼ cup mayonnaise
• ▢ 1 tbsp Dijon mustard or favorite mustard
• ▢ 2 tbsp chives chopped
• ▢ ¼ tsp celery salt
• ▢ ⅛ tsp pepper to taste
• ▢ ⅛ tsp salt to taste

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Instructions

 

• ▢
  Take the eggs out of the refrigerator and set aside 1 hour before you cook them.
  7 eggs
  
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  Place the eggs into a pot and fill with cold water that goes just past the eggs.
  
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  You can roll egg while they are cooking to make sure the yolks are evenly distributed in the egg whites.
  
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  Bring the water to a boil. Once the water boils, remove from the stove, turn off the heat, and cover the pot.
  
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  Set your timer for 13 minutes and let the eggs stand. When the timer goes off, immediately emerge the eggs in cold water.
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  When cooled, peel your eggs.
  
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  In a bowl, chop your eggs. Add in mayonnaise, mustard, salts, pepper, and chives. Blend together. Add additional salt and pepper to taste.
  ¼ cup mayonnaise, 1 tbsp Dijon mustard, 2 tbsp chives, ¼ tsp celery salt, ⅛ tsp pepper, ⅛ tsp salt
  
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  Serve on your favorite bread and enjoy!
  

Notes

Green rimmed egg yolks indicate the eggs were over cooked. Be mindful of the steps to ensure you do not overcook your eggs.

Fresh eggs are a bit harder to peel because the membrane shrinks with the age of the egg. But with egg salad, this really doesn’t matter. I chop my egg salad pretty course. Enjoy!

Nutrition

Calories: 112kcal | Carbohydrates: 1g | Protein: 6g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 167mg | Sodium: 237mg | Potassium: 68mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 276IU | Vitamin C: 0.4mg | Calcium: 27mg | Iron: 1mg

Did you try this recipe? Let us know how it was.