Mom’s Egg Salad

In my mind my moms egg salad is to die for. 

It is so simple make, blended together are eggs, celery salt, onions, mayo and pepper. It is the perfect combination.


  • Large sauce pan for boiling eggs
  • Cutting board and knife
  • Bowl and fork for mixing


  • 8 hard boiled eggs
  • 3 table spoons of mayo
  • 1 tea spoon of celery salt
  • 2 heaping table spoons of vidila sweet onion
  • Pepper to Taste

Layer your eggs in your sauce pan in a single layer. Pour cold water over the top covering the eggs by at least 1 inch then add a dash of salt. Bring to a slow boil on medium heat,  boil for 1 minute, turn off burner, cover and let the eggs stand for 12 minutes.

Rinse in cold water to stop the cooking process. Allow to cool in the refrigerator. Then you may peel them.

Peel your eggs, rinse and dice to small pieces.

Dice your onions.

Add your mayo, onions and celery salt. Stir till combined well.

Add pepper to taste. 

If you like your egg salad with a little spice add a tea spoon of mustard then some lettuce for added crunch.

Serve cold. 

Makes about 4 sandwiches.


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