Best egg salad ever

Best egg salad ever

Recipe by Nadia KasatkinCourse: CookingDifficulty: Easy


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Cooking time


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This easy egg salad is an absolute favorite in our household!
Creamy mayo based sauce perfectly combines all ingredients together.
Blend of yellow and Dijon mustards add fresh vinegary flavor!
Unless you like salty food there is no need to add salt to this recipe. As you know the mayo, mustards and Celery Salt add plenty of and salty taste and flavor.

To get easy peel eggs I use my egg cooker to cook eggs and it works every time!
I use my trusty chopper to chop eggs and onion.
My food chopper and the egg cooker are my go to tools in the kitchen!


  • 7 hardboiled eggs peeled and chopped

  • 1/2 cup mayo any kind you like

  • 1 tablespoon Dijon mustard

  • 1 tablespoon yellow mustard

  • Dash of ground black pepper

  • Dash of Celery Salt

  • Half of small sweet onion chopped. If you don’t like onion just skip it or replace with scallions.

  • Dried parsley flakes to garnish (optional)


  • Cook eggs, cool, peel and chop them, set aside.
  • Gather all ingredients.
  • Add mayo, yellow and Dijon mustards, black pepper and Celery salt to chopped eggs and mix well.
  • Serve salad on a slice of bread and pickles for a delicious lunch! Refrigerate leftovers.


  • I always use egg cooker to boil eggs and love it because they peel so easy! I was skeptical at first when we bought it and that it would take up space in our tiny kitchen plus we can use a pot to boil eggs. But after not having to deal with terribly peeling eggs I was so happy we got the egg cooker! No more struggling to peel the eggs especially if your family loves egg salad and devilled eggs!

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