Simple Egg Salad
This Egg Salad is a quick dish you can have for breakfast or lunch!
Servings: 4 people
Calories: 135kcal
Cost: $5
Ingredients
- 7 Eggs Hard Boiled
- 1/3 Cup Mayonnaise Light
- 1 Tablespoon Mustard Yellow
- 1 Celery Stalk diced
- 1/2 Teaspoon Salt
- 1/4 Teaspoon Pepper
- 1/4 Teaspoon Paprika
Instructions
- First you will need to hard boil the eggs on the stove top. Fill a pot with water and add the eggs to it. Turn the heat to medium - high heat and bring to a boil. Once it begins to boil turn off the heat and cover. Let that sit for about 11 minutes.
- Once the timer goes off transfer the eggs carefully with a large spoon or ladle to a bowl of ice water. Let them sit in there for 2-5 minutes. Remove them and peel the eggs. Let the peeled eggs cool for about 30 minutes before chopping.
- Roughly chop the hard boiled eggs then add to a large bowl. Dice the celery stalk and add to the same bowl.
- Add the mayonnaise and mustard to the bowl and mix together. Then season with salt, pepper, and, paprika. Stir until well combined. Cover and place in the fridge for one hour before serving.
- Serve egg salad on toasted bread with lettuce or for a low carb option serve it on a sliced red bell pepper.
Video
Notes
Store egg salad in an air tight container for up to 3 days in the refrigerator.