Egg Salad


  • 2 cups chopped hard boiled eggs about 4 large eggs
  • ½ cup chopped green onions
  • ½ cup chopped celery
  • ½ teaspoon dried mustard
  • 1 cup mayonnaise
  • Salt and fresh ground pepper to taste


  • Combine all ingredients in a large bowl and stir until well mixed. Use immediately or cover tightly and refrigerate until ready to use.


An alternative to this recipe is to add 1/8 cup green olives with pimientos or black olives finely chopped; If using olives, beware of adding salt as most olives are salty.

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