This Simple Egg Salad is so easy and delicious! Serve it on toast or with crackers for an easy appetizer or light lunch.
I recently cleaned out my refrigerator only to become upset at the things I (unintentionally) let go to waste that had expired. I loathe at the thought of throwing away food!
I had a few eggs that were getting ready to expire. My first thought was to make some plain ‘ole scrambled eggs.
Then I realized I had some fresh chives growing in my back yard that were about to bloom… they’re a perfect complement to this egg salad!
I’m all about simple. All that’s in this recipe is mayonnaise, mustard, Old Bay Seasoning, and fresh chopped chives (and hard boiled eggs, of course). You can also substitute fresh dill, parsley or even rosemary for the chives. Stir it all up in a bowl, then fold in coarsely chopped hard boiled eggs.
I know there are TONS of egg salad recipes out there… What do you add to your egg salad?
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Simple Egg Salad
- Total Time: 25 minutes
- Yield: Approximately 2 cups
Ingredients
- 4 large eggs
- ⅓ cup mayonnaise
- ½ teaspoon prepared mustard
- 1 tablespoon fresh chopped chives
- ½ teaspoon Old Bay Seasoning
Instructions
- Place eggs in a saucepan and cover with cool water. Bring to a boil over medium-high heat. Once water comes to a rolling boil, remove from heat and cover with lid. Let sit for 15-20 minutes.
- Meantime, stir the mayonnaise, mustard, chives and Old Bay Seasoning in a medium bowl. Cover and refrigerate until ready to use.
- Rinse eggs in cold water. Peel eggs and coarsely chop.
- Gently fold in the chopped hard boiled eggs in the mayonnaise mixture and stir to combine.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Boil
- Cuisine: American
Keywords: simple egg salad
Dorothy Pond says
Tasty egg salad. I’ ve mad it twice and love it for lunch.
The Blond Cook says
Thank you so much, Dorothy!
Sherry says
Here I am from Maryland and I’ve never tried Old Bay in my egg salad!
What a great idea,thanks!
I just discovered your site and I’m off to poke around some!
The Blond Cook says
Lol! It is really good in egg salad! Thanks for visiting my blog 🙂