Mom’S Egg Salad – a delicious recipe with Eggs, Mayonnaise, Yellow Mustard, Garlic, Salt, Paprika. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Place eggs in a large saucepan; add just enough water to the pan so eggs are completely submerged. Bring to a boil over medium heat. Once boiling, cover pan and remove from heat. Let eggs sit 12 minutes in pan, then drain and run under cool water.
2
Peel eggs, then chop. Transfer chopped eggs to a large bowl.
3
Stir in mayonnaise and mustard; taste, and add more mayo or mustard depending on your preference, if necessary. Add a dash of garlic powder, salt and paprika and stir to combine; taste and adjust seasonings to your preference. Cover and chill in the fridge until ready to serve.
4
Serve on bread, toasted or untoasted, with chopped chives and ground pepper on top, if desired.
475
kcal
Calories
32
g
Fat
24
g
Carbs
31
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 8 Eggs, 3 Tablespoons Mayonnaise, 2 Tablespoons Yellow Mustard, 1 dash Garlic Powder, and more.
Yes, Mom’S Egg Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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