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Jan 08
23

Mom’s Easy Egg Salad

Easy Egg Salad

My Mom’s Easy Egg Salad has only 4 ingredients and is perfect for lunch, breakfast, a snack, or anytime really. It’s great on toast, in a wrap or sandwich, in a lettuce cup, on crackers…there are tons of possibilities! My mom never uses measurements when she makes this, and some of it depends on your own tastes. Sometimes I want a little more mustard or a little more salt & pepper, you just taste a little and edit appropriately. I used low fat mayonnaise to lighten it up a little, but the key to my mom’s egg salad is using both yellow mustard and Nance’s Sharp & Creamy mustard. I used equal amounts of both, but again, feel free to play around if you prefer. They sell Nance’s mustard at all my local grocery stores, but if you have trouble finding it you can always order it from Amazon (affiliate link). Not only is this easy egg salad incredibly simple, a serving is just 169 calories or only 1 Weight Watchers Freestyle SmartPoints!

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The first two steps of the instructions in this recipe are hard boiling the eggs, but if you prefer to do this another way (I know many of you use an Instant Pot) feel free. I will note that the method below works perfectly for me every time!

Easy Egg Salad

Looking for more tasty, lightened up salad recipes? Try my Broccoli Salad, Avocado BLT Pasta Salad, Greek Chicken Quinoa Salad, Southwest Steak Salad with Avocado Lime Dressing, Asian Sesame Chicken Salad, Taco Chicken Salad, Pepperoni Pizza Salad, Strawberry Quinoa Salad, Roasted Beet Salad, Honey Mint Citrus Salad, Strawberry Steak Salad, Antipasto Salad, Butternut Squash Quinoa Salad, Buffalo Chicken Pasta Salad, Hummus Chicken Salad, Greek Orzo Pasta Salad, Doritos Taco Salad and more in the Salads section of my recipe index!

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Easy Egg Salad

Yield: 6 (2/3 cup) servings

Ingredients:

  • 12 large eggs
  • ½ cup Hellmann’s Low Fat Mayonnaise (or a similar low fat mayo)
  • 2 teaspoons yellow mustard, or more to taste
  • 2 teaspoons Nance’s Sharp & Creamy Mustard, or more to taste
  • Salt and pepper, to taste

Directions:

  1. To hard boil the eggs, place the raw eggs at the bottom of a large pot. Pour water in the pot until the water is 1-2 inches over the top of the eggs. Place the pot on the stovetop uncovered and turn the burner to high heat. Bring the water in the pot to a boil. When the water comes to a full boil, cover the pot with a lid and turn off the heat to the burner. Leave the pot on the burner, covered, for 12 minutes.
  2. While the eggs sit in the covered pot, fill a mixing bowl ¾ way with ice water. When the time is up on the eggs, use a slotted spoon to remove them from the pot and transfer them to the bowl of ice water to stop them from cooking. Leave them in the bowl of ice water for several minutes until fully cold.
  3. Peel the eggs under cold running water (I’ve found it’s much easier). Chop/dice the eggs into small pieces (I like to mix smaller and larger pieces) and place into a mixing bowl. Add the mayonnaise, mustards, salt and pepper (start with two teaspoons of each mustard, taste and see if you want more – I sometimes do when I’m feeling mustard-y). Serve or refrigerate until ready to serve.

Weight Watchers Freestyle SmartPoints:
1 per (2/3 cup) serving (SP calculated using the recipe builder on weightwatchers.com)

Weight Watchers Points Plus:
4 per (2/3 cup) serving (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition information below)

Nutrition Information per (2/3 cup) serving:
169 calories, 4 g carbs, 2 g sugar, 11 g fat, 3 g saturated fat, 13 g protein, 0 g fiber (from myfitnesspal.com)

Lightly adapted from my mom 🙂

23 comments on “Mom’s Easy Egg Salad”

  1. This looks great! I don’t believe my grocery store sells Nance’s mustard. Are there substitutes you’d recommend?

    • Honestly, I feel like it has to have Nance’s! You can try another mustard or you can order Nance’s online from Amazon. I added a link in the post 🙂

  2. How many servings do you get from 12 eggs?

    • 6 servings! The serving info is always located directly under the recipe title in the recipe section of the post 🙂

  3. Instant craving! I have never noticed that brand of mustard. ..southern Illinois. ..but an FYI for your readers. …just ordered some from Walmart with free ship to store…. $3.67. Will be available Thursday. Looking forward to trying it.

  4. I’ve never thought of adding mustard to egg mayo. Fab idea – will need less salt.
    Thanks!
    Karen (Scotland)

  5. Egg salad always reminds me of home. It’s such a simple recipe but it is incredibly satisfying.

    Although, I admit, I never quite got into using mustard with the recipe. I never find the flavor profile to be quite right. But, the idea of combining two types of mustard is interesting. Seems like that could work very well.

  6. I made this today and even my 5 year old said it was delicious! I didn’t have the mustard so we just used Dijon and it still turned out great. Thank you for another winner.

  7. HIGHLY recommend an Instant Pot for boiling eggs. All my family and friends cheered me on in the past, but I just could not get an easy peel-able egg. Now I do a dozen at a time for 5&1/2 mins in the IP, put them in an ice bath, and I can shell each of them perfectly. Thank you for this great Egg Salad recipe. Luckily, my Publix carries all of the Nance’s Mustard line so I did pick up the Sharp & Creamy today. Cannot wait to make your Mom’s recipe this week.

  8. I’ve tried adding a couple of your recipes to my weight watchers recipe page, and more times than once have my points calculation been different than yours. Is there something I could be doing wrong? For this recipe I got 2 Points.

    • Hi Alexandra, I am certain that this is one point per serving using the ingredients and the brands that I listed so if you are getting a different result perhaps you are putting in different brands or ingredients! Make sure you are using the recipe builder and not inputting the nutrition information. Double check that you are using the Hellmann’s low-fat mayonnaise and not a light version. I can’t see exactly what you’re doing so it’s hard for me to help but I am certain this is correct.

    • Hi Alexandra, I am certain that this is one point per serving using the ingredients and the brands that I listed so if you are getting a different result perhaps you are putting in different brands or ingredients! Make sure you are using the recipe builder and not inputting the nutrition information. Double check that you are using the Hellmann’s low-fat mayonnaise and not a light version. I can’t see exactly what you’re doing so it’s hard for me to help but I am certain this is correct.

    • I also got two points, but I used hellman’s light, not low fat mayo.

  9. I make egg salad all the time but for the first time I used Nance’s mustard…it’s amazing!!!! Thank you!!!!!

  10. Hey Emily,
    I tried to put the Nutrition information into the recipe builder on WW site and I got 5 points. How do I put it in? I want to track it and make it a favorite but I am failing. Help!

    Thanks in advance

  11. Oops, I should have read the other comments before I commented! Sorry, I will not enter it in and put the ingredients in instead! Thanks! Sorry

  12. Wal-Mart carries Nance’s.

  13. Emily, this looks great, I can’t wait to try it! My doctor wants me to limit my egg consumption, unless I use more egg whites- have you tried this using 6 whole eggs + 6 egg whites? Would recipe builder have cooked egg white included in its ingredients? Thanks!

    • Hi Brenda,
      I’ve never tried it that way but you certainly can! I use the normal listing for egg whites in the recipe builder all the time, it shouldn’t matter if they are cooked or not 🙂

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