Egg Salad with Celery
Egg Salad with Celery is a bright, satisfying mix of tender chopped eggs, crisp celery, and a touch of onion bound with mayo and a whisper of mustard. It’s savory with gentle bite and crunch in every forkful, perfect for sandwiches, crackers, or lettuce cups. Ideal for lunch, picnics, or make-ahead snacks.
- Prep10 min
- Cook5 min
- Serves4
- DifficultyEasy
- 1
Place the eggs in a medium saucepan and cover them with cold water. Bring to a boil, remove from the heat, and let the eggs sit in the hot water for 10 minutes. Remove the eggs from the hot water, cool them under cold running water, and peel.
- 2
Chop the eggs into a bowl in both directions using an egg slicer. Add the celery, mayonnaise, onion, mustard powder, and salt; stir to combine.
- Calories 289.06 kcal Moderate
- Protein 9.25 g Moderate
- Carbs 1.45 g Moderate
- Total Fat 27.42 g High
- Saturated Fat 4.72 g High
- Trans Fat 0.0 g Low Source
- Cholesterol 273.07 mg High
- Sodium 357.4 mg Moderate
- Fiber 0.44 g Low Source
- Sugar 0.7 g Low Source
- Added Sugar 0.0 g Low Source
- Calcium 40.36 mg Low Source
- Iron 1.15 mg Low Source
- Potassium 65.86 mg Low Source
- Vitamin A 139.56 mcg_rae Moderate
- Vitamin C 0.62 mg Low Source
- Vitamin D 4.51 mcg Good Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Eggs 🥚
- Milk 🥛
- Mustard
- Celery
- Onions 🧅
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