Easy Egg Salad

Here’s to another great day.

Today we are going to make a simple lunch time favorite egg salad.

Let’s collect all of our ingredients. We are going to use 12 eggs, 3 stalks of celery, ¾ cup of mayonnaise, 1 tsp of mustard.

Add your eggs to a sauce pan big enough that they fit on an even layer on the bottom. Cover them with cold water and add a couple of shakes of salt. Turn your heat to high and bring them to a rolling boil. Once boiling reduce the heat to low and simmer for 7 minutes.

While the eggs are cooking chop your celery.

Let your eggs cool. I run them under cold water while I peel them. Once you have them peeled hand chop them or I like to use an egg chopper so the pieces are all the same size.

Once the eggs are chopped be sure to let them cool so you are not adding your celery and mayo to hot eggs.  

Add your celery, mayo, and mustard mix well and then put in the fridge for at least an hour to let the flavors come together.

Serve on a few pieces of lettuce and your favorite crackers.

Variations

Add some green onion, dill, or jalapenos to spice up the flavor. Serve as a sandwich on some nice toasted bread with lettuce.

Do Ahead

Boil your eggs the night before and store in the refrigerator. This will allow you to mix it up in the morning quickly. Or do the whole process the night before. This will easily store refrigerated for 3 days.

This will serve 4-5 people nicely for lunch.

Enjoy.