Easy Egg Salad

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- Prep time
- 5 min
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- Cook time
- 20 min
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- Servings
- 6 Servings
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- Serving size
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1/3 cup
Ingredients
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light mayonnaise
- 1/4 cup
- 1/4 cup
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Dijon Mustard
- 1 tsp
- 1 tsp
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ground black pepper
- 1/4 tsp
- 1/4 tsp
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celery (diced)
- 1 stalks
- 1 stalks
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- 6 large
- 6 large
Directions
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Cut hard boiled eggs in half and remove three of the yolks from the 6 eggs (you should end up with 6 egg whites and 3 egg yolks total). Add to a medium bowl and lightly mash with a fork.
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Add the remaining ingredients and stir to combine.
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Store in an airtight container in the refrigerator for up to one week.
Reviews
Write a Review-
Love the recipe. I did add a few green olives to the other ingredients which is the way my mom always made it. This makes a great sandwich for dinner with lettuce and a bowl of fresh blueberries and bananas for dessert.
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I always love egg salad and just made this. I've never put Dijon mustard or celery in it and gave this a whirl. I like the crunch the celery gives and the punch the mustard provides. Instead of mashing it with a fork, I roughly chopped then with a knife and used regular mayo since that's what I had on hand. I'll definitely be making it like this in the future.
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Wonderful recipe I did add onion and a little lite pickle relish Thank you Keep up the wonderful easy recipes!
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I would add sliced green onion to add some flavor.
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discusting wouldnt even feed it the dog
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Easy to make, and very good!!