This egg salad is a classic recipe that features hard-boiled eggs, mayonnaise, mustard, and even some crisp and crunchy bacon! It will quickly become one of your favorite, quick recipes for a simple lunch or picnic. Eat it by itself or use it for the best egg salad sandwich you've ever had!
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Instructions
Chop peeled eggs in a medium sized mixing bowl. Add mayonnaise and mustard, then season with salt and pepper. Adjust seasoning to taste, if needed.
Stir your egg salad until creamy and smooth.
Fold in the finely chopped green onions and bacon.
Spread on a bed of lettuce and bread for a sandwich, or serve with crackers as an appetizer.
Notes
When your eggs are peeled, you should have egg whites that are tender and not chewy, and fully cooked but still deliciously creamy egg yolks. With perfectly cooked eggs, the creaminess will come from the yolks and you can use less mayonnaise!
When using mayonnaise, use the best of the brands. That's Hellman's (or Best Foods on the West Coast) and Duke's brand mayonnaise in the southern states. I also frequently opt for substituting mayonnaise with Greek yogurt, the plain unflavored varieties.
To store: Keep your egg salad in an airtight container in the fridge for up to 5 days.