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    Home » Recipes » Appetizers

    By Amy · Published: Aug 17, 2013 · Updated: May 11, 2020 · This post may contain affiliate links. Please read my disclosure policy 4 Comments

    Simple Egg Salad

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    This Simple Egg Salad is so easy and delicious!  Serve it on toast or with crackers for an easy appetizer or light lunch.

    Sliced French bread spread with egg salad on a blue plate.

    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!  

    Overhead closeup view of 3 slices of French bread topped with egg salad on a blue plate.

    I had a few eggs that were getting ready to expire.  My first thought was to make some plain ‘ole scrambled eggs.

    A chive plant outside with chives almost in bloom.  Greenery is in background.

    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!

    Mustard, seasoning, chives and mayonnaise in a shallow bowl with a spoon.

    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?

    Print
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    Overhead of egg salad on sliced French bread on a blue plate.

    Simple Egg Salad


    • Total Time: 25 minutes
    • Yield: Approximately 2 cups
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    Ingredients

    • 4 large eggs
    • ⅓ cup mayonnaise
    • ½ teaspoon prepared mustard
    • 1 tablespoon fresh chopped chives
    • ½ teaspoon Old Bay Seasoning

    Instructions

    1. 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.
    2. Meantime, stir the mayonnaise, mustard, chives and Old Bay Seasoning in a medium bowl. Cover and refrigerate until ready to use.
    3. Rinse eggs in cold water. Peel eggs and coarsely chop.
    4. 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

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    1. Dorothy Pond says

      November 01, 2013 at 8:41 pm

      Tasty egg salad. I’ ve mad it twice and love it for lunch.

      Reply
      • The Blond Cook says

        November 02, 2013 at 10:28 am

        Thank you so much, Dorothy!

        Reply
    2. Sherry says

      August 17, 2013 at 7:15 pm

      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!

      Reply
      • The Blond Cook says

        August 18, 2013 at 6:45 am

        Lol! It is really good in egg salad! Thanks for visiting my blog 🙂

        Reply

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    Hey, I'm Amy Brinkley! Welcome to my online kitchen. I love cooking simple, family-friendly recipes with everyday ingredients.

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