Egg salad recipe

Egg salad recipe

In the following article, we get to know about the Egg salad recipe. So please don’t skip the article from anywhere and read it carefully because it will be very useful for all of you guys.

Classic  Egg Salad

8 hard-boiled eggs, peeled

Quarter  cup mayonnaise

2 tbsp. Of  mustard sauce

1 tbsp. lemon juice

Half  branch of chopped celery

2 tbsp. chopped asparagus

1 pich of paprika,salt and pepper

Lettuce leaves


After peeling the hard-boiled egg in a large bowl and mashing it with a fork

Add other ingredients like mayonnaise, mustard sauce, chopped celery, and asparagus, and mix well. 

Add a pinch of salt, paprika, and pepper.

Cut the bread into thin slices, spread the egg salad on bread slices, and add lettuce leaves. Enjoy. 

Egg salad with mayonnaise

4 eggs

2 carrots

2 celery stalks, including leaves

1 yellow bell pepper

Quarter  onion

4 pickled cucumbers

1 handful of sprouts

6 tablespoons of mayonnaise

Sea salt


Boil the eggs in a saucepan with a little vinegar and bring them to a boil.

Cook the eggs for about 12 minutes that they cook perfectly.

Meanwhile, prepare the vegetables. After washing and peeling, cut the vegetables. Cut the onion, peppers, celery, and pickles into small same-size cubes.

When the time is over, keep the eggs in cold water for a few seconds to peel them.

Peel the eggs and cut them into small slices.

Peel the eggs and cut them into small pieces.

Now it’s assembly time. Add vegetables, a handful of sprouts, and the eggs in a large bowl.

Sprinkle some salt and add mayonnaise. Mix well.

Garnish with a few long strips of celery leaves. 

Enjoy your egg salad meal.

Potato salad 

4 large potatoes, well washed, unpeeled

4 hard-boiled eggs 

3 eggs used in salad and 1 for decoration

Half  white onion diced

2 stalks of celery, chopped

4 tablespoons mayonnaise

1 teaspoon mustard sauce

1 teaspoon of vinegar


Salt and pepper to taste


Cook all the potatoes, chopped but not peeled, in a large pot of water and a little salt. Cook until soft, about 30-40 minutes, depending on size. I try to pass the knife, and when you die, they are cooked.

Put the potatoes in a bowl of cold water to cool and peel them, and cut them into small or medium squares.

In boiled eggs, in a small or medium pot, bring the water to a boil, then add the eggs – one at a time using a spoon so that they do not break. You can also add a teaspoon of baking soda – this helps to make it easier to exfoliate the skin. Eggs are boiled for 10 minutes in boiling water, then placed in cold water until ready to peel.

I recommend you keep one of the eggs to decorate the salad at the end. Dice-boiled eggs.

Place the mashed potatoes, chopped boiled eggs, white onions, and chopped vegetables in a medium bowl.

To prepare the dressing, combine mayonnaise (or yogurt) with mustard, vinegar, salt, and pepper. Pour this dressing over the chopped potatoes and mix well.

Prepare the salt/pepper to taste. Add chopped dill and ground paprika. If you keep one of the boiled eggs, you can split it quarterly or cut it and use it to decorate the salad. Can serve the salad over lettuce leaves.

The salad can be served immediately or stored in the refrigerator until serving time. The taste improves if you let it sit for a few hours before serving.

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