Fuss-Free Egg Salad

Fuss-Free Egg Salad
Thank you Cynthia, with tasteslikehome.org, for this simple egg salad recipe. Add just enough mayonnaise to make it creamy, but not runny.

Fuss-Free Egg Salad
Recipe type: salad
Serves: 2
  • 4 eggs, room temperature, boiled, cooled and chopped in large pieces
  • 2 - 3 teaspoons real mayonnaise
  • 1 teaspoon grainy mustard
  • ¼ teaspoon table salt (or to suit your taste)
  • A few grinds of fresh black pepper
  • Optional: a small squirt of lime or lemon juice
  • 1 scallion/green onion sliced thinly, white and green parts
  1. Add all the ingredients except the green onions/scallion to a bowl - mash and mix. Do not over mash, you want the eggs to have some texture.
  2. Fold in the green onions.
  3. Serve immediately or chill in an airtight container until ready to serve (best consumed with 2 days).

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