Classic Egg Salad
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Everyday Food, March/April 2003
- Prep Time 5 minutes
- Total Time 5 minutes
- Yield Serves 4
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Ingredients
- 8 hard-cooked eggs, peeled and coarsely chopped
- 1/2 cup mayonnaise
- 2 tablespoons celery, chopped
- 2 teaspoons Dijon mustard
- Few dashes hot-pepper sauce
- Salt and pepper
- Lettuce or watercress
- Bread or toast
Directions
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In a medium bowl, coarsely chop 8 peeled hard-cooked eggs.
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Add 1/2 cup mayonnaise, 2 tablespoons chopped celery, 2 teaspoons Dijon mustard, and a few dashes of hot-pepper sauce (or more, if you like a spicier salad). Season to taste with salt and pepper; stir gently to combine. Serve with greens -- such as lettuce or watercress -- on bread or toast.
Hard to improve on this recipe. Smooth
I added pickles and only used 2 yokes. Very good.
Mayo and dry mustard with either chives or green onions are my favorite!!
I didn't put any celery in mine, used MiracleWhip instead of Mayo. It was delicious and a nice change in my husband's lunch. I will make this again for sure.
Add yellow mustard and cut back on the mayo. Even add some dill pickles cubes.