Classic Egg Salad

The final installment in my post-Easter egg-athon. (All 36 eggs are gone!)

I wanted a very light dinner, and simultaneously wanted to free up the refrigerator space from the Easter Egg cartons. Taking just 15 minutes (because my eggs were already hard-boiled), mince 1/4 of a red onion, 1/2 stalk of celery, and 1 tablespoon of parsley. Add 1/4 cup mayo, 2 tsp dijon, 2 tsp lemon juice, and salt and pepper.

The last of the Easter eggs went to this delicious egg salad sandwich

The result was so delicious that I almost wish I had more Easter eggs. 5-star.


  1. I put lettuce on top and bottom of sandwich, but the egg salad slid off the slippery lettuce and made the sandwich messier to eat. Next time, I’m only going to put lettuce on top.
  2. I already had the lettuce, celery and parsley, otherwise it would have cost twice as much.

Rating: 5-star.
Cost: $2.50.
How much work? Low.
How big of a mess?  Low.
Started: 5 pm Ready:  5:15.

3 Responses to Classic Egg Salad

  1. seashells4u says:

    Another tasty picture! Do your boys eat egg salad? If so, then you really have found a fast new dinner option.

  2. Makes 2 1/2 cups, enough for 4 sandwiches. Published March 1, 1999.

    6 large eggs
    1/4 cup mayonnaise
    2 tablespoons minced red onion
    1 tablespoon minced fresh parsley leaves
    1/2 medium stalk celery , chopped fine (about 3 tablespoons)
    2 teaspoons Dijon mustard
    2 teaspoons lemon juice
    1/4 teaspoon table salt
    Ground black pepper


    1.Place eggs in medium saucepan, cover with 1 inch of water, and bring to boil over high heat. Remove pan from heat, cover, and let sit for 10 minutes. Meanwhile, fill a medium bowl with 1 quart water and 1 tray of ice cubes (or equivalent). Transfer eggs to ice water bath with slotted spoon; let sit 5 minutes, peel and dice medium.
    2. Mix all ingredients together in medium bowl, including pepper to taste. Serve. (Can be covered and refrigerated overnight.)

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