Classic Egg Salad
Classic Egg Salad is simple to make and takes minutes to put together. I like to serve my egg salad on slider buns. However, this delicious egg salad works well on regular bread for sandwiches or on crackers as an appetizer.
Servings: 12 Classic Egg Salad Sliders
Calories: 159kcal
Ingredients
- 6 hard-cooked large eggs, peeled (See Tip 1)
- ⅓ cup chopped celery, 2 to 3 small stalks
- ¼ cup chopped scallions, 2 scallions, white and light green part
- ¼ cup (2 ounces) mayonnaise
- 1 teaspoon prepared yellow mustard (See Tip 2)
- ½ teaspoon freshly squeezed lemon juice
- Salt and freshly ground black pepper to taste
- 12 Slider buns
- Lettuce
Instructions
- Cut eggs in half; remove the yolks, and coarsely chop egg whites. Place egg whites in bowl; crumble egg yolks between hands over egg whites. Add remaining ingredients. Stir with wooden spoon to combine all ingredients. Use potato masher to achieve desired consistency.
- Cut slider buns in half. Place piece of lettuce on bottom side. Spoon on egg salad. Place top of bun on top of egg salad. Secure with pick. Serve immediately.
- Yield: 12 sliders.
Notes
- For perfect hard-cooked eggs, steam them. Add a steamer basket to the pan with a lid. Add water just below the steamer basket. Cover the pan, and bring to a boil. Uncover the pan and place the eggs in the steamer basket. Cover, reduce heat to medium, and steam eggs for 12 minutes. Remove from steamer basket; run under cold water until cool enough to handle.
- May substitute Dijon mustard for the yellow mustard.
Nutrition
Calories: 159kcal | Carbohydrates: 16g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 95mg | Sodium: 67mg | Potassium: 44mg | Fiber: 1g | Sugar: 2g | Vitamin A: 165IU | Vitamin C: 0.6mg | Calcium: 40mg | Iron: 1.2mg