Old-Fashioned Egg Salad
Old Fashioned Egg Salad is a delicious, versatile recipe perfect for sandwiches, salads, and more! Easy, family-friendly, and low-carb!
Servings: 6 servings
Equipment
Ingredients
- 8 large eggs
- ½ cup mayonnaise
- 1 teaspoon yellow mustard
- 2 tablespoons finely chopped green onion
- 2 tablespoons celery finely diced
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon paprika
Instructions
To hardboil the eggs:
- Add the eggs to a medium saucepan and add cold water to where it is just covering the eggs.
- Bring water to a boil and immediately remove from heat. Cover and let the eggs stand for 15 minutes.
- Remove the eggs to a large bowl with ice water and let the eggs cool.
For the egg salad:
- Peel and chop the eggs and place them in a medium bowl.
- Add the remaining ingredients and mix well.
- Spread on your favorite bread or crackers, or serve on lettuce.
Notes
- Make sure your eggs are fresh for this recipe! Expired eggs will float to the top of the water when you try to cook them, but a fresh egg will sit neatly at the bottom of the pan on its side.
- You can make egg salad in advance. However, it's best to store the egg salad in an airtight container in the refrigerator and consume it within 3-4 days for optimal freshness.
- To prevent your egg salad from becoming watery, make sure to drain the chopped eggs well after boiling and cooling them. Additionally, you can pat them dry with a paper towel before mixing them with the other ingredients.
Nutrition
Calories: 224kcal | Carbohydrates: 1g | Protein: 9g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 256mg | Sodium: 419mg | Potassium: 112mg | Fiber: 0.2g | Sugar: 0.5g | Vitamin A: 446IU | Vitamin C: 0.5mg | Calcium: 43mg | Iron: 1mg
