Classic Egg Salad

  • Author: Chrissy Taylor


Biting into a Classic Egg Salad filled croissant is probably one of the best feelings in the world. Add a slice of lettuce and you’ll be in nostalgia heaven!




  • 6 Large Eggs
  • 1/4 Cup Mayo
  • 1/2 teaspoon Kosher Salt
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 teaspoon yellow mustard


  1. First, start by hard boiling your eggs.
  2. If cooking eggs on the stove top, place eggs in a single layer in the saucepan. Cover with cold water. Bring to boil.
  3. Once water is boiling, remove from heat and cover for 17 minutes.
  4. Peel hard boiled eggs and place in a bowl. Add mayonnaise, salt, Worcestershire sauce and mustard.
  5. Use a potato masher to combine all the ingredients. You decide how chunky you like YOUR egg salad!