Description
Learn how to create the best Old-Fashioned Egg Salad with this simple, foolproof recipe. Perfect for sandwiches, picnics, or quick lunches.
Ingredients
Scale
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon yellow mustard
- 1 teaspoon white vinegar
- 1/4 teaspoon salt (or to taste)
- 1/8 teaspoon black pepper
- 1/4 cup celery, finely chopped
- 1 tablespoon green onion, finely chopped (optional)
Instructions
- Place the eggs in a saucepan and cover with cold water. Bring the water to a boil over medium-high heat. Once boiling, remove from heat, cover, and let the eggs sit for 10-12 minutes.
- Drain the hot water and cool the eggs by placing them in a bowl of ice water for 5-10 minutes.
- Peel the eggs and chop them into small pieces.
- In a medium bowl, mix together mayonnaise, mustard, vinegar, salt, and pepper until smooth.
- Add the chopped eggs, celery, and green onion (if using). Stir until all ingredients are well combined.
- Serve immediately on bread, croissants, or crackers, or refrigerate for up to 3 days for best freshness.
- Prep Time: 10 min
- Cook Time: 12 min