Egg Salad

by Apr 17, 2023

A text with a friend yesterday reminded me to post some of my “just stir it together” favorites, and give them a home on my blog. Egg salad is one of those things. And if you still have Easter eggs, now is the time!


Egg Salad

makes about a pint, about 3 servings


  • 6 hard boiled eggs, cold and peeled
  • 2 tbsp mayonnaise Best Foods
  • 2 tbsp sour cream optional, substitute more mayo
  • 1 teaspoon Dijon mustard Edmund Fallot
  • 1 stalk celery, chopped
  • salt and freshly ground black pepper

serve with cornichons on a sandwich or as a salad with butter lettuce and other tender greens or herbs


  1. Cut eggs in half and remove the yolks to a bowl. Add mayonnaise, optional sour cream (if you skip it, substitute more mayo or Greek yogurt, whatever you wish), Dijon mustard, and using a fork, stir everything together until smooth.

  2. Chop egg whites and add to the creamy yolks with the celery. Sprinkle with salt and some freshly ground black pepper. Keeps refrigerated 2 or 3 days.

Recipe Notes / Tips

  • Use cold hard boiled eggs. Here's how I like to do it, 12 minutes steamed.
  • You can make this egg salad more or less creamy by adjusting the amount of mayonnaise and/or other dressing ingredients.
  • Nice but not necessary: add some chopped pickled onion, chives, parsley, and/or cornichons. 



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