The Best Basic Egg Salad
Look no further for the very best egg salad recipe ever! Packed with flavor from a carefully chosen blend of spices and full of creamy texture and a hint of crunch, this version of the classic will knock your socks off!
- 6 large hard boiled eggs
- 3/4 tsp ground mustard
- 1/4 tsp smoked paprika
- 2 tbsp minced shallots
- 1 1/2 tsp chives
- 1/4 cup minced celery
- pinch celery salt
- 1/4-1/3 cup mayonnaise NOT miracle whip
- salt & pepper to taste
- 4 croissant rolls cut in half , sandwich style
Add the eggs to a medium sized mixing bowl, and roughly chop them.
Add all of the remaining ingredients, except the croissants, to the bowl and stir everything together until evenly combined.
Season with salt & pepper, to taste.
Cover the dish tightly with cling wrap, and refrigerate for at least 2 hours before serving.
When ready to serve, you can serve the egg salad in a decorative bowl with the prepared croissants on the side so people can serve themselves OR add 1/2 cup of egg salad to one half of each roll, gently spreading out evenly. Top with their other halves, and serve immediately.
Calories: 450kcal | Carbohydrates: 28g | Protein: 15g | Fat: 31g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 324mg | Sodium: 454mg | Potassium: 204mg | Fiber: 2g | Sugar: 8g | Vitamin A: 930IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 2mg