Simple egg salad recipe—and I make a mean egg salad!

According to my parents, I make “a mean egg salad.” Since this compliment comes from the mouths of two amazing Italian cooks, I think we can safely say this is one of my best recipes!


  • 2 eggs, hard-boiled
  • 1 stalk celery, chopped
  • 2 stalks green onion, chopped
  • 1 tbsp mayonnaise


  1. Place the two eggs in a pot and fill it with water. Once the water reaches boiling point, set the timer to 8 minutes and then remove the eggs to a safe place to cool.
  2. Meanwhile, chop the celery and green onions.
  3. Once the eggs have cooled, peel the shell and slice the eggs, then chop them in pieces that suit your preference.
  4. Combine the eggs, celery and green onion in a bowl. Green onions are the secret ingredient that make this egg salad taste so good!
  5. Add the desired amount of mayonnaise; I recommend one tablespoon, as you don’t want to add too much.

For a delicious egg salad sandwich, scoop half the mixture into a warm panini (or two slices of whole grain toast bread) lined with a layer of lettuce. Yummy!

Daily food group servings
Grain: 0 (2 if you opt for the egg salad sandwich)
Fruits&veg: 1/2 (1 if you serve with lettuce)
Protein alt: 1
Dairy: 0

Nutritional information for 1 hard-boiled egg, 0.5 stalk celery, 1 stalk green onion, 0.5 tbsp mayonnaise (recipe split in half)
Protein: 6.8 g
Fibre: 1.5 g
Carbohydrates: 3.4 g
Fat: 10.9 g
Sodium: 157.5 mg
Calories: 142.5

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