Egg Salad – It Doesn’t Have to be ho-hum!

  • Prep Time: 10 Minutes
  • Cook Time: 12 Minutes
  • Total Time: 22 Minutes
  • Fridge Friendly: 3 Days
  • Freezer Friendly: Not Recommended
  • Serving: 2

Cost Per Person: $

  • ¢: pennies
  • $: less than $4
  • $$: less than $7
  • $$$: less than $10
  • $$$: over $10

Why I Love This Recipe

Because I love watching the enjoyment Richard gets out of eating it. Me I’m not a huge fan of eggs.  

Why You'll Love This Recipe

This is a classic egg salad with a bit of a kick.  It’s satisfying and easy to make.


  • 6 Hard-Boiled Eggs
  • 1/3 Cup Mayonnaise
  • ¼ Cup Diced Celery
  • 1 tsp. Finely Diced Red Onion (optional)
  • 1 tsp. Hot Sauce (I use Frank’s)
  • Pinch Salt & Pepper


  • Place eggs in a saucepan and cover with cold water. Bring water to a boil, then turn the stove down to low and let simmer for 5 minutes. Remove from heat and let them sit in the hot water for another 5 minutes. Remove from water and let them cool in the fridge. You want the eggs totally cold when you peel them.
  • Once peeled, cut eggs in half, and place them in a bowl large enough to work in. Using the back end of a fork, mash the eggs until they reach the constantly you like. Keep them chunky or mash them a bit more.  Not too much or your egg salad will be a mushy salad.
  • Add the rest of the ingredients to the eggs. Mix together to combine.

Cook's Notes/Tips

  • Like it creamier – add more mayo
  • Don’t like onion – don’t add it, same goes for hot sauce