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Homemade Egg Salad

Homemade Egg Salad, made with creamy mayo, crunchy celery, fresh chives, and a bite from two kinds of mustard is sure to be your new favorite sandwich!

Prep Time
5 mins
Total Time
5 mins
Servings: 4
Course: Main Course
Cuisine: American

Ingredients

  • 6 hard boiled eggs (see directions in post for perfect hard-boiled eggs)
  • 1/2 cup mayo
  • 1 tbsp. yellow mustard
  • 1 tbsp. Dijon mustard
  • 1/4 cup finely diced celery
  • 1 tsp. sliced chives
  • couple dashes of white pepper
  • several grinds of black pepper
  • 1/4 tsp. salt

Instructions

    Cup of Yum
  1. Chop and mash hard boiled eggs to your desired consistency. Add all the other ingredients and mix until combined. Refrigerate until needed.
  2. I like to toast bread, spread it with mayo, sprinkle it with black pepper then pile on the egg salad. Arugula is a wonderful fresh, peppery addition if you like it. Enjoy!

Notes

  • This egg salad will last 3-4 days in an air-tight container in the refrigerator.