A quick and simple lunch any time or a delicious way to use up leftover hard-boiled eggs.
Prep Time10mins
Chilling Time1hr
Total Time1hr10mins
Course: Holiday Recipes, Lunch, Salad
Cuisine: American
Servings: 8
Ingredients
12hard boiled eggs
½cupmayonnaise
1tablespoonDijon mustard
¼of a red onion, minced
2stalkscelery, minced
Salt & pepper to taste
1tablespoonminced pickles OR pickle relish, sweet or dill, optional
Instructions
Mash the eggs: Peel the hard-boiled eggs and place them in a medium mixing bowl. Mash them with a fork until they're finely crumbled. If desired, slice the peeled eggs with an egg slicer before adding them to the bowl.
Mix the salad: Add the mayonnaise, mustard, onion, celery, salt, pepper, and pickles, if using. Stir until the mixture is well-blended. Adjust seasonings to taste.
Chill: Chill the salad for at least 1 hour before serving to allow flavors to meld.
Serve: Serve on bread, with crackers, or on top of lettuce, as desired. Store leftovers in the refrigerator for up to three days.
Notes
Even if you only have eggs, mayonnaise, salt, and pepper, you can make a delicious, satisfying egg salad. The onions and celery just deepen the satisfaction. :)