Simple Egg Salad Recipe
Prep Time 10 minutes mins
Cook Time 15 minutes mins
10 minutes mins
Total Time 35 minutes mins
Servings 4 servings
Calories 338 kcal
- 8 large eggs hard boiled
- ½ Cup mayonnaise
- ¼ Cup green onions, chopped
- ¼ Cup celery, minced (optional)
- 1 tsp prepared yellow mustard
- ¼ tsp paprika
- ⅛ tsp garlic powder (optional)
- ⅛ tsp onion powder (optional)
- To Taste Salt and Pepper
Place eggs in a saucepan and cover with cold water. Bring the water to a boil and immediately remove from the heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove and place in icy water for 5 minutes. *Note: eggs can be made in the instant pot following the manufacturer's instructions.
Remove eggs from ice water, peel and chop. Place in a medium size bowl.
Stir in mayonnaise, green onions, celery, mustard, and seasonings. Mix until well combined.
Serve on your favorite bread, crackers, or fresh greens. Store in an airtight container in the refrigerator for 3-5 days at 40° or cooler.
Serving: 1gCalories: 338kcalCarbohydrates: 2gProtein: 13gFat: 31gSaturated Fat: 6gPolyunsaturated Fat: 14gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 384mgSodium: 340mgPotassium: 184mgFiber: 0.4gSugar: 1gVitamin A: 711IUVitamin C: 1mgCalcium: 67mgIron: 2mg