Classic Egg Salad

Smooth, tart, and ideal for sandwiches great egg plate of mixed greens is an American top choice. It’s very simple to make, and makes a brilliant, straightforward lunch.

Clearly, egg serving of mixed greens is one of those nourishments that you sort of simply eyeball the sum and toss the entirety of the fixings in together.

As a love bird and new cook, I had no clue where to begin, so I asked my relative (since that is who made the egg serving of mixed greens my hubby recollects and cherishes). I’m almost certain she thought I was nuts.

Classic Egg Salad

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Recipe by thegraciouswifeCourse: Salads, MainCuisine: AmericanDifficulty: Easy
Servings

8

servings
Prep time

30

minutes
Cooking time

4

hours 
Total time

4

hours 

30

minutes

Make a favorite with this classic egg salad recipe. With Dijon mustard and finely chopped celery and green onions

Ingredients

  • 12 hard boiled eggs

  • 1/4 cup finely chopped red onion

  • 1/2 finely chopped celery

  • 1/2 cup mayo

  • 2 tablespoons yellow mustard

  • 1 tablespoon dill pickle relish

  • Salt & pepperĀ to taste

Directions

  • EGG INSTRUCTIONS
  • EGG INSTRUCTIONS
  • Place cooked eggs immediately in ice water to cool. Once cooled, crack and peel the eggs. Refrigerate for at least 3 hours until cold.
  • When the eggs are cold, finely chop them with a knife or egg slicer and place in a large mixing bowl.
  • Add onion, celery, mayo, mustard, relish, and salt and pepper. Stir gently to combine.
  • Cover and chill for at least an hour or until ready to serve.

Notes

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