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Simple Egg Salad

A very simple egg salad. Serve alone, on a bed of lettuce and tomatoes or on your favorite artisan bread!
Course Salad
Cuisine American
Keyword classic recipe, easy lunch recipe, light recipe
Prep Time 25 minutes
Total Time 25 minutes
Servings 4 servings
Author Linda Spiker


  • 10 small eggs
  • 1/2 cup good quality mayonnaise
  • 1 teaspoon grainy mustard
  • 1 tablespoon chopped chives
  • two pinches sea salt
  • several turns of freshly ground pepper
  • microgreens for garnish


  1. Place eggs in a pot. Fill with cold water, water should be at least an inch or two above the eggs. Bring to a rolling boil. Turn off heat and let eggs sit for 12 minutes. Fill a bowl with ice water. Remove eggs from hot water with slotted spoon and gently set in ice water until cool enough to handle, 15 minutes should do it. Peel and dice eggs.
  2. Mix mayo, mustard, herbs and spices with a whisk. Give it a taste adjusting salt, pepper, mustard, if desired. Gently stir mayo into eggs.
  3. Serve alone, on a bed of lettuce and tomatoes or as a sandwich.