This creamy egg salad isn’t your normal bland egg salad! I’ve added a bit of citrus to it for more flavour while not straying too far from a classic, it’s sooo good!

Classic Creamy Egg Salad with lemon and green onion on a 12 grain bagel

This week was exhausting, we caught a spring cold and slowly it’s working its way from person to person just to draaaggg it out.  We are on day 6 of fevers and everyone is exhausted and irritable!

I’ve always turned to two foods when sick. Bananas, and eggs! I don’t know why I do but they are very comforting and easy on the stomach and very good for you!

This egg salad was not only quick to make but was delicious and satisfying as well!

Classic Creamy Egg Salad with lemon and green onion on a soft buttery croissant

There are lots of ways to serve egg salad. I know…I know…I say eat it with a spoon to EVERY. RECIPE. I. MAKE. But really…this is sooo good to eat with a spoon! *drool  For a healthy idea just wrap a few spoonfuls in a romaine or butter lettuce leaf for a snack!

I think the classic way is to serve this with a bit of romaine or iceberg lettuce on fluffy fresh white bread, yum!

Classic Creamy Egg Salad with lemon and green onion on fluffy white bread

If you want to try something a bit more filling pile some on a whole grain bagel. But if you want to take this over the top you HAVE to try it on a fresh butter croissant! So, so good!

Tips for making creamy egg salad:

  • Cut up the eggs into chunks (you can leave the chunks large if you prefer) but I like to mash them a bit with a fork so there isn’t large pieces but still some small “pea sized” egg bites. **The size is a personal preference!!…you do you!
  • Whisk all your other ingredients together before incorporating into the eggs to make sure each bite’s got allll the goods!
  • Gently stir the “dressing” into the eggs so you don’t make soup!
  • Keep it cold in the fridge!  Egg salad is delicious cold when all the ingredients have time to infuse together!
  • Don’t ever leave it out in the warmth for over 2 hours.  Because there is mayonnaise in it it needs to be kept cold!
  • Eat it fresh, no need to wait!  Day 2 max, egg salad is not a store in the fridge type food!  (who am I kidding it won’t last that long anyways!)

I know every person has their own way to hard boil eggs.  I have tried many ways myself.  I like to start with cold eggs in a pot and cover with cold water until 1″ over the eggs.  Bring to a hard boil and remove from the element.  Place the lid on and set my timer for 7 minutes will give the perfect egg, firm yolk with no gray on it.  Remove eggs into an icebath and then its done!

There are amazing steps for this here.

I hope you enjoy this recipe as much as we do!

Try a few more recipes:

Oats, Flax seed, shredded coconut, peanut butter, honey and chocolate chips

 

 

 

Peanut Butter Protein Bites

spicy shrimp, purple cabbage and a zesty lime sauce wrapped in grilled corn tortillas make these great Spicy Lime Shrimp Tacos
Spicy Lime Shrimp Tacos
Classic Creamy Egg Salad with lemon and green onion on a 12 grain bagel
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Creamy Egg Salad

This creamy egg salad has added dijon mustard and a hint of citrus for more flavour, pile some on a whole grain bagel or a butter croissant to take it over the top!

Course Salad
Cuisine American
Keyword egg salad, sandwich
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 servings
Author Holly

Ingredients

  • 12 Hard Boiled Eggs sliced
  • 1/3 cup Mayonnaise
  • 1 Tbsp Dijon Mustard
  • 2 Tbsp Green Onion Diced
  • 1 Tbsp Lemon Juice
  • 1 Tsp Kosher Salt
  • 1 Tsp Paprika
  • 1/2 Tsp Fresh cracked pepper

Instructions

  1. In a bowl, add all ingredients EXCEPT Eggs and whisk together thoroughly.

    Add Eggs into dressing and toss to combine. Adjust seasonings to taste. Enjoy!

Holly Hunt