Recipe credit
University of Minnesota Extension Department of Family, Health and Wellbeing staff
Ingredients
- 6 eggs
- 1/4 cup mayonnaise (adjust to taste)
- 2 stalks celery, chopped
- 2 tablespoons onion, finely chopped
- 1/2 teaspoon prepared mustard
- Salt and pepper to taste
Directions
- Place eggs in pot and add enough cold water to cover eggs.
- Bring eggs to a boil. When boiling starts, remove from burner and cover. Let sit for approximately 20 minutes.
- Drain eggs and rinse with cold water several times.
- Once eggs cool, peel and chop.
- Add remaining ingredients and serve.
Tips and variations
- Egg salad tastes great served on whole wheat bread or pita bread, topped with lettuce and sliced tomatoes.
- Increase the nutritional content by adding more vegetables to the salad. Try adding finely grated carrots, finely chopped broccoli or red bell peppers, or any of your family’s favorites.
- Try adding different seasonings to this salad for something different. For example, mix 1/2 teaspoon curry powder and 1 tablespoon white raisins for an Indian-inspired salad.
Nutritional info
Calories
124
Total fat
8.2 g
Saturated fat
2.5 g
Cholesterol
280 mg
Sodium
124 mg
Total carbohydrates
2 g
Dietary fiber
0.4 g
Protein
9.7 g
Total sugar
1.4 g
Allergens
Eggs
