Description
Classic egg salad made with a few simple ingredients. Creamy, traditional, and perfect for sandwiches or salads.
Ingredients
Scale
- 9 large eggs
- 1/4 cup mayonnaise
- 1 tablespoon mustard
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 teaspoon garlic powder
Instructions
- Boil the eggs until cooked to your desired doneness.
- Peel the eggs and place them in a mixing bowl.
- Add mayonnaise and mustard, then mash with a fork.
- Season with salt, pepper, and garlic powder.
- Mix until creamy and serve as desired.
Notes
- Refrigerate leftovers in an airtight container for 3 to 5 days.
- Discard if the egg salad becomes watery or discolored.
- For best texture, chill briefly before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 282
- Sugar: 1g
- Sodium: 386mg
- Fat: 23g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 480mg