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Egg Salad

egg salad 1

Try this creamy egg salad on a bed of lettuce greens for added crunch or between slices of multigrain bread for a satisfying sandwich!

My husband has been on a boiled egg diet lately, meaning he has rediscovered his love for boiled eggs. So the egg tray in the refrigerator always has a couple of boiled eggs. I only wish they were easier to tell apart from the regular eggs. We’ve had quite a bit of egg splatter, searching for boiled eggs recently.

Since we had so many boiled eggs already, I just decided on a whim to make some egg salad for dinner. We were having green beans and chicken and this egg salad made dinner such a complete hearty meal. And leftovers, always make for great breakfast sandwiches!

egg salad 2

Now your regular egg salad will have either celery or red onions, and the usual mayonnaise, dijon mustard, salt and pepper. Mine has one extra ingredient which I really hope you won’t skip – capsicum or green bell pepper. Capsicum has a really unique spice level that’s not exactly hot but can really pack a punch and we love it! I really think the capsicum takes this egg salad to a whole new level. I also recommend making this ahead and refrigerating in an air tight container for a couple of hours to let the flavours mingle.

Egg Salad

egg salad 3

Prep Time: 10mn
Cook Time: N/A
Total Time: 10mn


  • 6 Hard Boiled Eggs, peeled
  • 1/2 cup Mayonnaise
  • 2 tablespoons Dijon Mustard
  • 1/2 cup diced Celery
  • 1/2 cup diced Capsicum or Green Bell Pepper
  • 1/2 teaspoon Paprika
  • Salt and Pepper to taste
Need to convert the measurements? Click here!


  1. Dice the hard boiled eggs into small pieces and set aside.
  2. In a bowl whisk together mayonnaise, mustard, paprika, salt and pepper. Add celery, capsicum, eggs and mix well.
  3. Transfer to an air tight container and refrigerate for 2-3 hours before serving.
Servings: 4

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