Some people might find this recipe for egg salad with celery to be a little too bland for their tastes, but I adore it just the way it is!
| Prep Time: | 10 mins |
| Cook Time: | 5 mins |
| Additional Time: | 10 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 6 large eggs
- 2 stalks celery, finely chopped
- ½ cup mayonnaise (such as Hellman’s®)
- ¼ cup finely chopped onion
- ¼ teaspoon mustard powder
- ⅛ teaspoon salt
Instructions
- Put eggs in a medium saucepan with cold water. Bring to a boil; turn off heat and let sit for 10 minutes.
- Peel eggs and chop both ways in an egg slicer into a bowl. Add celery, mayonnaise, onion, mustard powder, and salt and mix together. Serve.
Nutrition Facts
| Calories | 313 kcal |
| Carbohydrate | 3 g |
| Cholesterol | 290 mg |
| Dietary Fiber | 1 g |
| Protein | 10 g |
| Saturated Fat | 6 g |
| Sodium | 350 mg |
| Sugars | 2 g |
| Fat | 29 g |
| Unsaturated Fat | 0 g |
Reviews
I make this all the time. Instead of mustard, I add chives and season salt. I make it almost weekly to have on hand for lunch.
Excellent recipe, thank you for sharing.
Super easy. I used farm fresh eggs and green onions instead of regular onions. Delicious!
This was yummy! I added a few sprinkles of paprika and some pepper. Thanks for the recipe 😉
The eggs were completely undercooked
The celery gives it a good crunch and flavor. I will definitely make it again.
Loved it!!! Added Hot Hungarian Paprika to spice it up and chopped up green onion for the onion flavor! Excellent recipe!!!!
Love it. It was very good
Good job!!! A celebrity voice actor likes your sandwich!!!
Best egg salad recipe!! I substituted yellow mustard for the dried. Delicious!!
Simple and tasty. I like the crunch of the celery. Nothing too fancy. Great on toast. I set some aside and mashed in some avocado and olive mince. Both versions are great.
Made a double batch and saved half for the week. GREAT TASTING.
I use Celery Salt, White Pepper, Scallion (white parts) and Fines Herbs or Bouquet Garni to add extra flavor to the Egg Salad. I’ve not used mustard, but may do so in the future.
This is very close to my recipe, but I’m not crazy about celery. I use equal amounts of onion and celery and add a few shakes of celery salt. I love the crunch of the celery but not the taste.
This follows my usual receipt, but the chopped Visalia onions are a must!
Was yummy
We usually make them this way, just as our moms did, but I now (sometimes) jazz them up a bit by using shallots (they’re milder) instead of onion, & adding some finely minced Italian parsley & celery leaves for more flavor & aroma. We like them on lightly toasted whole grain bread or in a Crescent Roll with Boston Lettuce. This is definitely an Oldie but a goodie, at least for me.
This is a great recipe. However like my mom always did I added salad olives which I run thru a food processor to mince. I also add a bit of onion this makes for a tastier blend.
It’s a classic for a reason – perfect in its simplicity. My only deviation from this recipe is to replace mustard with cumin.
5.2.20 Egg salad sandwiches always have been one of my favorites. To this day, they take me back to Girl Scout summer day camp when there typically was one in my brown paper bag lunch packed by my mother. I’ve always put some chopped celery in mine, but never onion until today…and I liked it. The star in this is the zing you get from that little bit of the dry mustard powder, LUV it. GOLDIE6175 I agree, I love it just the way it is!