Simple Egg Salad
I prefer egg salad that’s simple but you can use this easy, low fat recipe as a starter and add more stuff if you wish… like green onions, celery, parsley, pickle relish, dill, or chives but it’s truly delicious with just mustard and mayo. It's quicker to chop the eggs first with a pastry cutter. - Jenny Jones
Prep Time: 5 minutes
Total Time: 5 minutes
Makes: One cup
Ingredients:
- 4 hard boiled eggs, peeled
- 2 Tablespoons light mayo
- 1/8 teaspoon yellow mustard
- 1/8 teaspoon salt
- pepper to taste
Instructions:
- Place all ingredients into a bowl.
- Combine with a fork.
Notes: For more on this recipe in my blog click here.
Click here for my video on perfect hard boiled eggs.
Click here for even more in my blog on how to boil eggs.
Click here for the latest research on eggs from Prevention Magazine.
So I definitely added a lot more mayo and mustard and stuff because I have a flare for the dramatics and a lot of pow! Flavor. But I still did use this recipe.
Try putting a little honey and a squeeze of lemon in your egg salad.
Delicious!
Using a pastry cutter BRILLIANT!!!
I make my egg salad the same way you do…Luv it…Thanks Jenny
Hi Jenny,
We’re pretty health conscious too so we make our egg salad with liquid egg whites. After cooking the whites my husband lays them on a paper towel to take out any liquid. Then we add light mayo, celery, etc. and I like a few chives in mine.
You are our inspiration. We love your recipes and video’s. I’m so glad we found you.
let me know if you have a email news letter
Thanks
bh
I do not have a newsletter but you can subscribe to my website and you will get email notifications whenever I post a new recipe.
Made your egg salad the other night and followed your instructions and the salad and everything turned out perfect. Going now to finish it off. Oh and Jenny, how do you keep boiled eggs on hand in the frig after boiling them, with shell on or off?…
I keep the boiled eggs refrigerated in the shell.
I need to start keeping eggs on hand and just wondered how you did it. I cooked as needed. Doing it your way would save me a lot of time. Thank you 🙂