Egg Salad Sandwich Spread

Total Time
13mins
Prep 5 mins
Cook 8 mins

Easy basic recipe, but I love it!

Ingredients Nutrition

Directions

  1. Mix all ingredients together and spread on lightly toasted bread (I use rye).
  2. Enjoy!
  3. Mixture can be kept in the fridge for up to two days.

Reviews

(8)
Most Helpful

Good egg salad. I like the addition of carrot. When mixed i found it just a little bland so I "upped" the salad with 1 teaspoon white balsamic vinegar, 1 teaspoon mustard and a pinch of red pepper flakes. Furthermore I used 1/4 teaspoon salt and 4 swirls on the pepper mill. Thanks for posting.

Chef Dudo April 08, 2010

I have been making my egg salad like this for years, I often grate a little bit of carrot into the mix; carrots vary so much in size a whole carrot would be too much for me! I do love the crunch of the celery and carrot in egg salad! Occasionally, I add some celery seeds. Great in sandwiches or on crackers.

Elly in Canada May 08, 2008

I wanted to say this is a fantastic egg salad recipe!!! I added some finely chopped white onion to give it a little more kick and they turned out so yummy.

Chef Pam #5 May 22, 2009

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