Yoribang
LunchAmericanFree to use

Classic Egg Salad

Creamy egg salad with mustard and chives for sandwiches.

Serves 4

Prep 10 min

Cook 12 min

Classic Egg Salad
Photo: Mushki Brichta, CC BY-SA 4.0, via Wikimedia Commons
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Ingredients

  • 8 eggs
  • 1/3 cup mayonnaise
  • 1 tablespoon yellow mustard
  • 1 stalk celery, finely diced
  • 2 tablespoons chopped chives
  • 1 teaspoon white vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon paprika

Steps

  1. Step 1. Cover the eggs with cold water, bring to a boil, then cover and turn off the heat. Let stand 11 minutes. Cool in ice water and peel.

  2. Step 2. Chop the eggs and mix with the mayonnaise, mustard, celery, chives, vinegar, and salt.

  3. Step 3. Sprinkle with the paprika.

  4. Step 4. Chill 20 minutes. Serve on soft bread.

Where this recipe comes from

Yoribang American classics by Yoribang. License: Free to use. View the original (opens in a new tab)

Original Yoribang write-ups of American comfort food: salads for sandwiches, macaroni and cheese, gravies, and the creamy casseroles that fill church suppers and weeknight tables. Where a casserole is traditionally made with canned condensed soup, these use a quick homemade sauce, or you can swap in a can.