egg salad


I probably should have actually read my mom’s recipe before diving in, but I take after her, so I’m better at just winging it in the kitchen than following instructions.


I’ll give you what I did, which worked well, and her recipe, which is also delicious.

My mom’s recipe:


8 eggs, hardboiled, chopped
1 tbsp mayonnaise
1/2 cup celery, finely diced
1/4 tsp Dijon mustard
1 tsp green onions, diced
black or white pepper
celery salt

What I did:


4 eggs, hardboiled, chopped
2 stalks of celery, finely diced
3/4 tbsp mayonnaise
1 1/2 tsp dijon mustard
celery salt
black pepper
dash of balsamic vinegar


My mom recommends removing half the yolks if you’re using 8 eggs, that way the salad isn’t super yolky/gooey. I, of course, didn’t read that far, so I used all four yolks in my salad. It is definitely thick, but it still tastes great. It’s a preference thing, though next time, I’d definitely use less yolk.

Chop your celery as finely as you’d want it in your bites. Peeling the strings out of the celery is optional. It really depends on my mood.



It’s easiest to peel hardboiled eggs under running water. This helps separate the membrane from the white. You can either slice the eggs in a mixing bowl with a pastry knife, or you can dice them in an egg slicer. Turn the egg three ways, if you can keep it from falling apart, so you get nice, fine pieces.





Start with less mayonnaise than you think you need. You can always add more, but if you don’t have more eggs, you can’t dry it out.

At this point, add the mustard, then the celery salt and pepper lightly across the top. Once you mix everything in, add the green onions and the celery.



This salad always requires a bit of adjustment once you’re done. Salt to taste, adjust amounts of mustard accordingly, and, if it needs a bit more tang, add a dash of vinegar.

Excellent as a sandwich, or on crackers. Enjoy!



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