Egg Salad Recipe

With egg salad recipe you have it alone, with a salad or on a sandwich.

Egg Salad


6 eggs
1/3 cup mayonnaise
1 1/2 teaspoon Dijon mustard
1/2 lemon, juiced
1/4 cup chopped onion
salt and pepper to taste


Cover egg with cold water in a saucepan. Bring water to a boil and then immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Let cool then peel eggs.

In a medium bowl, stir together the Dijon mustard, mayonnaise, lemon juice and onion. Chop up the eggs into medium chunks and mix carefully combine with the dressing. Season to taste with salt and pepper.

Makes 4 Servings

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