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Egg Salad

10 eggs

1 C mustard (I used coarse Dijon with some horseradish mustard)

½ C mayonnaise

1 Tsp. salt

1 Tsp. pepper

1 Tsp. garlic powder

2 Tbsp. lemon juice

½ C scallions, chopped


Place eggs in a large saucepan and cover an inch over with cold water.  Bring to a boil.  Once it boils, cover and remove from heat.  Let stand for 10 minutes and then rinse in cold water.  Once they are cool, remove peels and chop eggs.  Add all ingredients into a bowl and mix well.


Egg salad is easy to customize…you can add different spices like dill, or oregano, omit the lemon juice, add diced celery, onions, pickles, parsley…whatever tickles your fancy.  The mustard and mayo amounts can also be configured to add more may and less mustard.  I use less mayo to make it lower fat.  This is also a good starting point to make chicken or tuna salad.