Classic Egg Salad
Classic Egg Salad
Simple and delicious meal that reminds me of coming home for lunch from school
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Servings: 8 servings
Calories: 109kcal
Ingredients
- 6 hard boiled eggs
- 1 tbsp yellow mustard
- 1 tbsp dill relish
- 1/4-1/2 cup mayonnaise
Instructions
- Use a egg chopper or knife to dice the eggs into small pieces and put into bowl
- Add the mustard, relish, and mayonnaise to the diced eggs. Mix together until well combined.
- See Notes:
Notes
Mayonnaise: I only use about 1/4 cup but you can use more if you want a creamer salad.
Relish: I love dill relish but you can use sweet if you prefer.
Mustard: I’m old fashioned about my egg salad and use yellow mustard, you can use dijon to give it a more elevated taste.
Celery: Some people like to add diced celery to their egg salad for a crunch.
I put my egg salad in the refrigerator to cool if I can wait that long. It seems to get better if it sits for a day. Egg salad will stay good for 4-5 days in the refrigerator. Mine never lasts that long 🙂
Nutrition
Calories: 109kcal | Carbohydrates: 1g | Protein: 5g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 143mg | Sodium: 132mg | Potassium: 53mg | Fiber: 0.1g | Sugar: 0.5g | Vitamin A: 204IU | Vitamin C: 0.03mg | Calcium: 21mg | Iron: 1mg