This recipe for Classic Egg Salad reminds me of the time I spent working at a Jewish deli. They specialized in real-deal bagels, scratch-made salads, and cream cheeses. There was everything from lox, whitefish, egg salad, chopped liver, and chicken salad, to flavored cream cheese such as chive, olive, jalapeno, and veggie just to name a few. This has left a lasting love for all these items and I crave them to this day. There is really nothing better than an open face sandwich on a bagel with cheese melted over the top.

Since going low carb I had to cut out the traditional bagels but luckily I found a suitable replacement. I can still have all those cream cheeses and salads I crave, I just had to switch up the base a little. You can find my low carb bagels here. I like to make a batch at the beginning of the week and have them for lunch every day. Check out this tip for an easy way to chop up all the eggs.

Below is my basic recipe for egg salad. I will be adding variations to the blog over time but sometimes basic is best. These ingredients are pantry staples that I always have on hand. That way it is easy to whip this up for lunch or a light dinner. I like to serve it either over a simple green salad or open face on one of my low carb bagels topped with a slice of red onion, tomato, and swiss or American cheese. I place it under the broiler until the cheese gets all bubbly and dig in. IT IS SO GOOD. If you do not like the mild flavor of chives, parsley would be a fine replacement. Enjoy!

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4.25 from 4 votes

Classic Egg Salad

Course Appetizers and Snacks, Main Dish, Sandwiches, Soup and Salad

Cuisine Easter, Keto, Low Carb, Mothers Day, Quick and Easy

Prep Time 15

Total Time 1 45

Servings servings

Calories 381

Ingredients

6 eggs hardboiled
1/4 cup mayonnaise
3 tablespoons chives chopped
1/2 teaspoon dry ground mustard
1/4 teaspoon celery salt
few drops hot sauce
cracked black pepper

Instructions

Eggs

To hard boil my eggs I place in a pan, cover with water and bring to a boil. Boil for 5 minutes then place a lid on the pot and turn off the heat. Let this set for 10 minutes. Drain the water and add enough ice to cover eggs. Let this sit until the eggs are cold, about 10 minutes. Drain the cold water and shake them all around in the pan to loosen the shells. Most will slip right off but every once in a while there will be a stubborn one.

Egg Salad

Chop up the hard boiled eggs, Mix all ingredients together and let chill for at least an hour. I use scissors to snip my chives, I find it is easier than chopping with a knife.

Nutrition