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The prefect simple and easy Classic Egg Salad recipe!

Classic Egg Salad features just 6 ingredients; eggs, mayo, Dijon mustard, salt, pepper, and chives.

We love a good egg salad sandwich for a couple of reasons. Number one, it is tasty! And number two, eggs are nutritional.

How to make a Classic Egg Salad sandwich with mayonnaise, grainy Dijon mustard, salt pepper and chives. An easy, simple and quick recipe.

According to WebMD – “One egg has only 75 calories but 7 grams of high-quality protein, 5 grams of fat, and 1.6 grams of saturated fat, along with iron, vitamins, minerals, and carotenoids”.

“The egg is a powerhouse of disease-fighting nutrients like lutein and zeaxanthin.”

Classic Egg Salad is also a good way to use up those Easter Eggs!

What kind of mustard should you use to make Classic Egg Salad?

That is a great question!

I use my favorite brand of grainy Dijon mustard.

You could use your favorite brand of Dijon mustard, grainy or not.

Regular mustard is also a great choice.

Or, if you have kids (or adults) that don’t like mustard you could leave it out altogether.

I have found that some people despise mustard.

I have an adult child like that.

She does not, has not, and never will like it.

It’s just that simple.

I have always liked it.

In fact, it is all I eat on a corn dog.

Lee will eat ketchup and/or mustard on a corn dog, but I am a mustard only kind of gal.

To make hard-boiled eggs that are easy to peel

Put eggs in a saucepan and fill with water about an inch or so over the eggs. Bring to a boil over high heat. Reduce heat to a gentle rolling boil and cook for 13 minutes then place the eggs in an ice bath for 5 minutes. Gently crack the egg a few times on the counter so that most of the shell is cracked.

I researched this and I make them the same way The Pioneer Woman makes hers. The only difference is that she adds her eggs into the water after it boils and I put mine in the water before I boil it.

I have learned that if your eggs are old they are more likely to stick to the shell.

I know this for a fact because when I made this batch of hard boiled eggs I used 2 from the dozen I had in the fridge for a couple of weeks and 6 form a new dozen.

Well guess what?

I had two that didn’t peel as easily as the other 6, I am convinced these 2 were the older eggs.