Egg Salad with Celery
This traditional American egg salad combines hard-cooked eggs with finely chopped celery and onion. The mixture is bound together with mayonnaise and seasoned with mustard powder and salt for a simple, flavourful result. It's a quick and satisfying lunch option that takes just 25 minutes to prepare from start to finish, yielding four generous servings.
Ingredients
- 6 large eggs
- 2 stalks celery, finely chopped
- 0.5 cup mayonnaise (such as Hellman's®)
- 0.25 cup finely chopped onion
- 0.25 teaspoon mustard powder
- 0.125 teaspoon salt
Method
- Put the eggs into a medium saucepan and add enough cold water to cover them. Heat the water until it boils, then take the pan off the heat. Allow the eggs to sit in the hot water for 10 minutes. Take the eggs out of the water, cool them under cold running water, and then peel them.
- Chop the peeled eggs into a bowl using an egg slicer in two directions. Mix in the celery, mayonnaise, onion, mustard powder, and salt, stirring everything together until well combined.
Nutrition (per serving)
Calories313 kcal
Fat29 g
Sugars2 g
Protein10 g
Sodium350 mg
Recipe details
CategoryMain course
Cuisineamerican
AuthorGOLDIE6175
