Revamp Your Egg-celent Egg Salad Recipe

Do you ever have a bunch of Egg-celent Egg Salad that are going to go bad in a day or two??? I always do. I love to bake, so I always keep a lot of eggs on hand, but sometimes they end up going to waste. Though they are pretty cheap, wasted eggs are money down the drain. So, last night hubby requested that I make him some egg salad to take in his lunch…the man LOVES his egg salad. It is super simple, delicious, and a great way to use up all of those leftover eggs.


You start, of course, with eggs. I used 16, for a good amount of egg salad. It will give hubby quite a few days of lunch, and me for that matter. You put them in a pot of COLD water and make sure there’s plenty of room in the pot.


I boil them for 10 minutes and then take them to the sink and run cold water over them until they are nice and cool. Then I take an egg and crack it against another one, all over until the whole shell is cracked. If it is cooked correctly, the shell will come off very easily…sometimes in one piece.


Then I do that until all of the eggs are free of their shells.

If you cooked your eggs the right amount of time, the insides will look like this…


Sometimes you will get a greenish ring around your yolk. That doesn’t mean your eggs are bad necessarily, but just that you overcooked them. Then go ahead and slice up your eggs into little pieces and put in a bowl. Then top with some mayo or miracle whip- whichever your preference. I used miracle whip- I like the tangy zip it gives. A cup is just about the right amount for 16 eggs.


Give it a good stir and add some mustard. I only added about 2 teaspoons, because I am not a huge mustard fan. Hubby likes it a lot, so I just add extra mustard to his sandwiches.

Once you mix that up, I added some pepper and paprika for color, not a set amount, just enough for color/flavor.

Normally, I would go ahead and throw in some relish as well, but we happened to be out at the time. Then, go ahead and refrigerate your egg salad for awhile. It’s best served cold in my opinion. And my favorite way to enjoy egg salad, you ask?


On some buttery ritz crackers!
Go ahead and use up those eggs before they go bad! Sometimes I’ll go crazy and make up some deviled eggs, usually when I’m making something like meatloaf and I’ve got some time on my hands. Or just go ahead and hard boil them and keep them in the fridge for a quick snack.

Well, I am going to tell you about that in a minute but first…

I was doing some research on egg salad and found out that the term dates back to the 18th century and referred to any dish made with eggs. Not necessarily one that included mayonnaise or mustard.

Egg salad is made in many different ways. Some are very simple, others more complex. The most common version is prepared with hard boiled eggs and mayonnaise or a mayonnaise substitute.

Egg-celent Egg Salad Ingredients

  • 16 eggs.
  • 1 cup mayo.
  • 2 tsp mustard.
  • pepper/paprika to taste.

Egg-celent Egg Salad Steps


1.) Put eggs in pot filled with COLD water and boil for 10 minutes. Remove from stove and run under cold water until cooled.

2.) Peel and chop up eggs into seal-able container

3.) Add mayo and mustard, mix well.

4.) Add pepper and/or paprika to taste.

5.) Go crazy and add in some relish or pickles if you’re feeling adventurous.

6.) Enjoy!