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Ye Olde-Fashioned Classic Egg Salad


This will remind you of the egg salad that many folks typically make. This is a lovely recipe and a pleasure on toasted pumpernickel bread with a slice or two of tomato.

Or, you can take a large iceberg lettuce leaf and those tomatoes to create a salad bowl (like the one shown below) for a delicious and nutritious lunch!

Cucumbers would be nice to add as well for some extra crunch.

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Rate this recipe 4.5/5 (11 Votes)


  • 4 hard-boiled eggs, peeled and chopped
  • 1/4 cup light mayonnaise
  • 1 celery stalk (no ends or leaves), finely chopped
  • 2 teaspoons red or sweet white onion, finely chopped
  • 1 1/2 teaspoons lemon juice (freshly squeezed if possible)
  • 1/8 teaspoon salt to taste
  • 1/4 teaspoon freshly ground black pepper to taste


Servings 4
Preparation time 10mins
Cooking time 70mins


Step 1

Gently toss the eggs and celery together in a medium-size bowl.

In a smaller bowl, combine mayonnaise, lemon juice, onion, salt and pepper. Fold into the eggs and celery mixture. Season to taste with salt & the ground black pepper.

Chill for an hour or so before eating. For each individual serving, spoon 1/2 cup onto a lettuce leaf or spread on bread.

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