Go Back
Email Link
Print
Recipe Image
Nutrition Label
–
+
servings
US Customary
Metric
Smaller
Normal
Larger
Print
Pin
5
from
2
votes
Egg Salad
A quick and easy lunch recipe that is creamy and flavorful. Serve as a salad or on a croissant or bread to make a sandwich for a simple, yet satisfying meal.
Course
Salad
Cuisine
American
Keyword
egg salad, egg salad sandwich
Prep Time
5
minutes
minutes
Total Time
5
minutes
minutes
Servings
4
Calories
322
kcal
Author
Stacie Vaughan
Equipment
Mixing bowl
Measuring cups
Scraper spatula
Ingredients
8
eggs
hardboiled, peeled and chopped
1
celery rib
diced
½
cup
mayonnaise
2
tbsp
wholegrain mustard
1
tbsp
fresh chives
chopped
½
tsp
paprika
½
tsp
salt
¼
tsp
pepper
US Customary
-
Metric
Instructions
Add all ingredients to a large bowl. Stir to combine.
Cover and chill until ready to serve.
Nutrition
Calories:
322
kcal
|
Carbohydrates:
1
g
|
Protein:
12
g
|
Fat:
30
g
|
Saturated Fat:
6
g
|
Polyunsaturated Fat:
14
g
|
Monounsaturated Fat:
8
g
|
Trans Fat:
1
g
|
Cholesterol:
339
mg
|
Sodium:
679
mg
|
Potassium:
145
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
556
IU
|
Vitamin C:
1
mg
|
Calcium:
58
mg
|
Iron:
2
mg