Deviled Egg Salad is just like you remember from your childhood. Perfectly cooked hard boiled eggs are chopped and combined with mayonnaise, mustard, Worcestershire sauce, celery, scallion, parsley, kosher salt and pepper for a delicious salad. Serve over lettuce or on bread or toast if you would like. This is the best egg salad recipe!
Some of my favorite recipes are ones from my childhood. Experimenting in the kitchen during my youthful days was usually around lunchtime in the summer months. With my Mom and Dad working and me enjoying the freedom of no school, I freely roamed the kitchen. Old Fashioned Egg Salad was a lunchtime favorite.
Boiling the perfect hard cooked egg was a challenge I wanted to master as a young chef in the making. As a faithful viewer of The French Chef, Julia Child taught me all I needed to know about hard boiled eggs.
ingredients
The best egg salad recipe contains only a few ingredients.
- large eggs
- mayonnaise
- Worcestershire sauce
- mustard
- celery
- scallion
- fresh parsley
- kosher salt
- freshly ground pepper.
Serve over a bed of crisp and cool romaine lettuce, on top of a crunchy saltine cracker or between slices of your favorite bread.
how to hard boil eggs
From my experience, I like to use eggs that I have had in the refrigerator for about 1 week for hard boiling. They consistently are easier to peel.
- Put 8 eggs in a medium sized pot
- Add cold water to cover the eggs by 1 inch
- Place pot over high heat
- Bring the water to a boil
- Shut the heat off and cover pot
- Set timer for 14 minutes
- After the 14 minutes, drain the water from the pot
- Place the eggs in a bowl of cold water
- Set bowl aside for about 10 minutes
- Drain the water from the bowl and peel the eggs
cooking videos
expert tips
- Make sure the hard boiled eggs are cool before mixing them with the other ingredients
- I use yellow mustard in the recipe. But Dijon or spicy brown mustard are also good options.
- Store egg salad in an airtight container for up to 5 days in the refrigerator.
more lunch time recipes
- Healthy Chicken Salad with Brussels Sprouts and Chickpeas
- Better Than Takeout Fried Rice
- Grandma's Manhattan Clam Chowder Recipe
- Hawaiian Tortilla Pizza with Ham, Bacon and Pineapple
- Spicy Chili with Butternut Squash
- Fresh Vegetable Spring Rolls
Recipe
Deviled Egg Salad
Ingredients
- 8 large eggs
- ¼ cup mayonnaise
- 2 teaspoons mustard
- a dash Worcestershire sauce
- ½ cup finely chopped celery
- 1 scallion thinly sliced
- 2 tablespoons finely chopped fresh parsley
- kosher salt to taste
- freshly ground pepper to taste
Instructions
- Place eggs in a medium sized pot. Fill with cold water to cover eggs by 1 inch.
- Place pot over high heat and bring to a boil.
- Turn off the heat and cover the pot. Set timer for 14 minutes.
- Drain eggs and place in a bowl of cold water. Set aside for 10 minutes.
- In a medium sized bowl, combine mayonnaise, mustard, Worcestershire sauce, celery, scallion, and parsley.
- To peel the eggs, remove from the water and tap on a hard surface to crack the shell. Under a small stream of running water, peel the egg.
- Chop the egg into small pieces or use an egg slicer.
- Add the chopped eggs to the other ingredients and stir to combine. Season to taste with salt and pepper.
- Enjoy over greens, on a cracker or between two slices of bread.
Notes
- Make sure the hard boiled eggs are cool before mixing them with the other ingredients
- I use yellow mustard in the recipe. But Dijon or spicy brown mustard are also good options.
- Store egg salad in an airtight container for up to 5 days in the refrigerator.
Did you make the recipe? Leave a comment.