The best egg salad

  • Preparation 20 min
  • Cooking 12 min
  • Servings 4
  • Freezing I do not suggest



  • 6 eggs
  • 1/4 cup MAG mayonnaise (the best)
  • 1 teaspoon lemon juice
  • 1 teaspoon Dijon mustard
  • 1 celery stalk, thinly sliced
  • 2 green onions, thinly sliced



  • Rinse the eggs under lukewarm water for 2 minutes, this will prevent them from cracking in the boiling water. Put the eggs in a pan filled with boiling water and cook the eggs for 12 minutes.
  • Drain and put in a large bowl of water filled with ice-cold water for 10 minutes. Remove the shells, rinse under cold water and coarsely chop.
  • In a large bowl, put the eggs, mayonnaise, lemon juice and Dijon mustard, then mash well with a fork until you obtain the desired texture.
  • Add celery, green onions, season with salt and pepper generously and mix! Serve in a sandwich with your favourite bread.