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Mom's Egg Salad
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5 from 1 vote

Mom's Egg Salad

This timeless recipe for My Mom’s Egg Salad is an excellent way to use up hard-boiled eggs in a way that gets a comforting, healthy meal on the table.
Prep Time5 minutes
Total Time5 minutes
Course: Lunch
Cuisine: American
Servings: 4 to 6 servings
Author: Cassy

Ingredients

  • 12 hard-boiled eggs peeled and cut into quarters
  • 1 cup celery chopped
  • 1/4 cup avocado oil mayo or make your own via the recipe in my book
  • 3 tablespoons mustard
  • 3 tablespoons dill relish drained
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon fine sea salt more to taste
  • 1/4 teaspoon cracked black pepper
  • 1 tablespoon fresh chives chopped, optional

Serving options::

  • fresh spinach
  • fresh Romain lettuce
  • Legit Bread
  • Canyon Gluten-Free Bread

Instructions

  • Stir all the egg salad ingredients together until evenly mixed.
  • Spoon the salad on a bed of lettuce or between slices of toast.
  • Enjoy!

Nutrition

Calories: 351kcal | Carbohydrates: 6g | Protein: 20g | Fat: 27g | Saturated Fat: 7g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 565mg | Sodium: 687mg | Potassium: 293mg | Fiber: 1g | Sugar: 2g | Vitamin A: 963IU | Vitamin C: 1mg | Calcium: 96mg | Iron: 2mg