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+ servings

Egg Salad

Egg salad is not just a school lunch sandwich.
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Entree
Cuisine American
Servings 10


  • 12 large Eggland's Best eggs
  • 1 cup mayonnaise
  • 1/2 cup celery minced
  • salt & pepper
  • 10 large croissants or 12 slices of bread (toasted)


  • In a large pot, add eggs and enough water to cover eggs. Bring to a boil over medium-high heat. Let the eggs boil for 10 minutes. Remove from heat; put eggs in cold water. Peel the eggs once they're cool enough to handle.
  • In a medium bowl, chop eggs with a pastry cutter or smash with the back of a fork. Add mayonnaise, celery, and salt and pepper to taste. Mix well. Serve immediately on croissants, or refrigerate until ready to serve.
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