Egg Salad Three Ways

Servings 3 small servings (six of what are pictured above)


  • 6 hard boiled eggs, peeled
  • 6 tbsp mayo
  • 1 tsp mustard (I used Dijon)
  • Black pepper to taste
  • Bread or crackers for serving (I used a loaf of French bread…try small slices of white bread for the “afternoon tea” version)
  • Capers, finely chopped green onions, or finely chopped pimento peppers (also known as hot + sweet cherry peppers) (optional)


  1. In a large mixing bowl, chop the peeled eggs into small pieces. Add the mayo, mustard, and pepper to taste and stir gently until well-combined. Stop here if you’re making basic egg salad (without add-ins).

  2. To make three varieties, divide the large batch of egg salad into three separate bowls.

For the pimento version

  1. Finely chop two large pimento peppers and stir into the egg salad.

For the capers version

  1. Stir in no more than 15 capers per two eggs, unless you want it to be pretty salty!

For the green onion version

  1. Finely chop one long piece of green onion and combine with egg salad. Definitely taste test along the way!