No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Under 30 Minutes

Under 30 Minutes

Classic Egg Salad

Other mix-ins include sliced black olives, chopped fresh parsley, chopped fresh chives, walnut pieces, chopped dill pickles, and capers.

  • prep: 5 mins
    total time: 5 mins
  • servings: 4

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

  1. Step 1

    In a medium bowl, coarsely chop 8 peeled hard-cooked eggs.

  2. Step 2

    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.

Source
Everyday Food, March/April 2003

Reviews (5)

  • 13 Mar, 2009

    Hard to improve on this recipe. Smooth

  • 1 Mar, 2009

    I added pickles and only used 2 yokes. Very good.

  • 3 Feb, 2009

    Mayo and dry mustard with either chives or green onions are my favorite!!

  • 11 Jun, 2008

    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.

  • 20 May, 2008

    Add yellow mustard and cut back on the mayo. Even add some dill pickles cubes.