Simple Egg Salad

“I love egg salad and I like it simple. I enjoy it on toasted rye as a quick lunch or even dinner. It's an oldy but a goody :-) Cook time is for boiling the eggs.”
READY IN:
30mins
YIELD:
4 Sandwiches
UNITS:
US

Ingredients Nutrition

Directions

  1. Chop the boiled eggs up and add to mixing bowl. Some like a rough chop where you can still tell it is an egg, some like it chopped, mashed and looking like little pebbles. Your choice -- tastes the same.
  2. Dice the two celery ribs and add to the mixing bowl with the chopped egg.
  3. Add the mayo, yellow mustard, paprika, salt and pepper to the mixing bowl.
  4. Mix until well combined and chill. Should serve egg salad chilled, not warm.

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