Egg Salad
Prep time
Cook time
Total time
A simple egg salad recipe that can be added to and adjusted to taste.
Recipe type: Main Dish, Eggs
Cuisine: American
Serves: 1-2 servings
  • 4 eggs
  • 1/4 cup mayonnaise
  • 1/4 teaspoon dry mustard
  • 1 green onion, diced
  • salt and pepper, to taste
  • add a few drops of hot sauce
  • If your egg salad gets a little watery after a couple of days add a tablespoon of bread crumbs to it before putting it on bread to prevent the bread from getting soggy.
  1. You'll begin by hard boiling the eggs, Bring the eggs over by cold water to a boil in a saucepan, then turn the flame off, move the pot to another burner and time for 12 minutes, or cook with 1 cup of water in an instant pot for 5 minutes then release pressure.
  2. Place the eggs in a bowl of ice and water.
  3. Peel eggs then cut them into small pieces with a knife or egg slicer.
  4. In a bowl mix the eggs with mayonnaise, dry mustard, green onions, and a pinch of salt and pepper.
  5. Serve or refrigerate.
  6. Egg salad will last 5 days in the fridge.
Recipe by Created by Diane at