Simply Delicious Egg Salad



I’ve always been a fan of eggs. Period. All kinds. (well omelets aren’t my jam, but everything else is awesome). When summer rolls around, I don’t know why but I think of egg salad. I used to spend a lot of time at the lake, and you can take a loaf of bread and tupperware container of egg salad – toss it in the cooler – and instant yum on the boat.

It just warmed up here in KC, and due to being pregnant I am missing my eggs benedict, runny fried or poached eggs, and all that eggy delicousness. I am excited to have my 2nd child – but man this time around giving up all those fun foods is WEARING on me. So I was really really CRAVING eggs, and egg salad popped in my head. So I made it. Cheap, Easy, Fast, Delicious…boom.

I’ll toast bread and smear some egg salad on it, take the salad to work with some crackers, or eat it plain (yes, yes I will). If you like deviled eggs or egg salad – you’ll love this recipe.


  • 7 eggs
  • 1 tbsp dried dill
  • 1 tbsp fresh chopped parsley
  • 2 stalks celery – chopped into very small dice
  • 3/4 cup mayonnaise
  • 1/4 cup mustard
  • 1 tbsp fresh lemon juice
  • salt
  • pepper


  1. Place eggs in a pot of cool water
  2. Place on stove and bring to boil.
  3. Once you see rolling bubbles, put on timer for 8 minutes.
  4. When timer goes off,  remove from heat immediately and dump out the hot water/boiling water. Immediately run cold water over eggs. I usually run the cold water for about 30 – 45 seconds to ensure eggs have reduced significantly in temperature.
  5. Let sit in cold water for just a few minutes – you can get your celery and parsley chopped now.
  6. Peel eggs
  7. Chop eggs in half
  8. Place flat side down and then chop lengthwise and then crosswise – small dice
  9. Place chopped eggs into mixing bowl
  10. Add in chopped celery
  11. Add in dill and parsley
  12. Add in mayo and mustard
  13. Add 2 pinches of salt and 2 pinches of pepper
  14. With spatula, fold all ingredients together carefully
  15. Taste – add more of whatever ingredient you think it needs more of. I usually like more mayo and salt. Just follow your tastebuds!
  16. Refrigerate for at least 2 hours – to get really cold and let flavors meld.
  17. Enjoy!

boiling eggs


soaking in cold water


ingredients (minus lemon)


eggs ready for chopping!


cutting eggs lengthwise first


cutting eggs crosswise now


added celery to eggs


all ingredients in bowl – ready to mix


all ingredients folded together