Classic Egg Salad

1. 1

   Peel the eggs and slice 4 out of the 6 eggs in half. Set the 4 egg yolks aside.

2. 2

   Medium dice the remaining 2 eggs with the 4 egg whites. Set aside.

3. 3

   In a medium-sized bowl, combine mayonnaise, mustard and the reserved egg yolks, mashing the yolks against the side of the bowl and into the mixture until fully incorporated.

4. 4

   Add the diced eggs and celery to the mayonnaise mixture. Fold to combine. Add salt and pepper to taste.

5. 5

   Serve immediately or cover and refrigerate.

* Per serving · 4 servings · Values may vary.

No additional tips available.