Try this easy egg salad on your favorite multigrain bread or on top of lightly dressed salad greens.

Stacy Fraser


Ingredient Checklist


Instructions Checklist
  • Mash eggs in a small bowl with a fork. Stir in celery, mayonnaise, mustard, scallion greens and pepper until combined.



Make Ahead Tip: Cover and refrigerate for up to 2 days.

Tip: To hard-boil eggs, place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and cover the eggs with cold water. Let stand until cool enough to handle before peeling.

Nutrition Facts

196 calories; 13.4 g total fat; 3.7 g saturated fat; 377 mg cholesterol; 386 mg sodium. 170 mg potassium; 5.2 g carbohydrates; 0.3 g fiber; 2 g sugar; 12.9 g protein; 630 IU vitamin a iu; 1 mg vitamin c; 51 mcg folate; 59 mg calcium; 1 mg iron; 12 mg magnesium;

Reviews (4)

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4 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
For mldg2319 in case you haven't found an answer yet try typing egg salad bento box into the Advanced Search in Recipes. EW did a whole article on bento box lunches a few years ago. Read More
Rating: 4 stars
Looks like a great meal! I will try this but can anyone tell me what is in the other three sections of this lunch box?! It looks like a perfect light lunch.... Egg salad on lettuce One piece whole wheat bread pistachios and chocolate chips and steamed broccoli and red peppers????? Read More
Rating: 2 stars
Too Much Dijon I think it calls for too much Dijon mustard. You could cut it in half and be fine. I actually couldn't finish it based on the recipe. I think revising it slightly would make it a solid recipe. Cons: Too much Dijon too mushy Read More
Rating: 5 stars
Quick easy dinner Great quick meal. Easy to prepare. I did switch out the mayonnaise for 0% Greek yogurt. Pros: Quick simple to prepare Read More