Basic Egg Salad Recipe

Name: Basic Egg Salad Recipe
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Ingredients: 6 large eggs; ¼ cup mayonnaise; 1 teaspoon Dijon mustard; ¼ cup scallions; ½ teaspoon sea salt; ¼ teaspoon black pepper

User Reviews

5.0

9 reviews

Excellent

Prep Time
15 mins
Total Time
15 mins
Servings
4 servings
Calories
213 kcal
Course
Salad
Cuisine
American

Basic Egg Salad Recipe

Winston Campbell

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This egg salad features mayonnaise, Dijon mustard, and chopped scallions. It's just lovely when piled high on slices of crunchy cucumber!

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Ingredients

Servings

6 large eggs hard-boiled, chilled and peeled
¼ cup mayonnaise
1 teaspoon Dijon mustard
¼ cup scallions finely sliced
½ teaspoon sea salt
¼ teaspoon black pepper freshly ground

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Instructions

Grate the eggs using the largest holes in a box grater.
Transfer the shredded eggs to a medium bowl.
Add the mayonnaise, mustard, scallions, salt, and pepper. Mix well to combine. Cover and refrigerate for one hour to allow the flavors to meld.
Serve the salad with fresh-cut veggies, plain pork rinds, or keto bread.

Notes

I like to grate the eggs by hand, using a box grater. This makes the best-textured salad. You can simply mash the eggs with a fork if you wish. This would produce a coarser texture, but it would still be very good.
For a spicy version, use spicy mustard instead of Dijon or replace the plain mayonnaise with sriracha mayo.
Refrigerating the salad is not strictly necessary, but I do find that it tastes better after the flavors have had a chance to meld.
For the best texture, make sure the eggs you use are hard-boiled. The whites and yolks should be fully cooked.
You can store the leftovers in an airtight container in the fridge for up to 3 days. Give them a good stir before using them. I don't recommend freezing the leftovers.