Egg Salad
A classic egg salad with potatoes, green onions, and a creamy mustard-mayo dressing. Quick, satisfying, and perfect for a weekday lunch or snack.
- Total time
- 20 min
- Servings
- 4
- Calories
- 320
- Protein
- 12g
Ingredients
- 6 large eggs
- 2 medium potatoes
- ½ cup mayonnaise
- 1 tbsp mustard
- 3 stalks green onions
- ½ tsp salt
Instructions
- 1
Place the 6 eggs in a pot, cover with water, bring to a boil, then simmer for 9 minutes. Drain and cool under cold water.
- 2
Peel and dice the 2 potatoes into 1/2 inch cubes. Boil in salted water until fork-tender, about 10 minutes. Drain and let cool slightly.
- 3
Peel the eggs and chop them coarsely. In a large bowl, combine the eggs, potatoes, 1/2 cup mayonnaise, 1 tbsp mustard, and 1/2 tsp salt.
- 4
Slice the 3 green onions thinly and fold into the salad. Serve chilled or at room temperature.
Tools you’ll need
- pot
- large bowl
- knife
- cutting board
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