Momo’s Egg Salad is a classic, simple recipe with just four ingredients! It’s a family favorite that’s absolutely delicious.
Momo is Zach’s mom, and she makes the BEST ever egg salad. A few times a year she brings it to family brunch and it’s a hit every time! Zach loves it and Ava is a huge fan, too. It’s not something I would order in a restaurant normally, but I eat and LOVE Momo’s Egg Salad. Naturally, I HAD to get my hands on this delicious family recipe!
I tried twice to recreate Momo’s Egg Salad on my own and I failed each time. I thought it would be so simple but it just wasn’t turning out! So finally, I asked Momo. Wouldn’t you know, she doesn’t have an exact recipe, just four ingredients. She doesn’t measure, she tosses everything in by feel, and it’s incredible every time. Knowing this I experimented until I got it just right and made Momo’s Egg Salad! Zach and Ava are so happy I figured it out.
The Best Mayo for Egg Salad
You can use any mayo, but I think regular is the best here! I’ve tried it with mayonnaise that’s avocado oil-based or egg free, but a classic mayonnaise really is the way to go!
Egg Salad Add-Ins
This is a really simple, classic recipe. You can eat it as is (my favorite!) or use it as a base and mix in your favorite egg salad add-ins.
- Chopped celery
- Relish
- Onions
- Diced tomato
- Olives
- Your favorite protein: diced chicken, bacon, even shrimp!
More Brunch Recipes
- Broccoli Breakfast Bake
- Buttermilk Blueberry Muffins
- Grapefruit Yogurt Cake
- Baked Apple Oatmeal
- Artichoke & Goat Cheese Breakfast Bake
- Honey Maple Zucchini Muffins
Momo’s Egg Salad
Description
Momo’s Egg Salad is a classic, simple recipe with just four ingredients! It’s a family favorite that’s absolutely delicious.
Ingredients
- 8 hard boiled eggs, finely chopped
- ½ cup mayonnaise
- ¼ teaspoon salt
- ⅛ teaspoon pepper
Instructions
- Add half of the finely chopped eggs to a large bowl. I find it’s easiest to chop the eggs once they are cold and have been refrigerated for several hours or overnight. Add the mayonnaise, salt and pepper and mix until well combined.
- Mix in the remaining chopped egg and stir to combine. Add salt and pepper to taste. Store covered in the fridge for up to 5 days.
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Comments
Brianne
Anyone try it with greek yogurt?
Jacqueline Seguin
The PERFECT use for the leftover dyed Easter eggs in our fridge! I topped my avocado toast with a heaping spoonful of this delicious egg salad, Momo style, no frills and it was absolutely perfect.
Life is but a Dish
Oh, I’m so glad!
Ali
Made this today with a touch of dijon mustard. So good! I don’t think there will be any leftovers… Thanks!
★★★★★
Life is but a Dish
So glad you enjoyed!
Shayney Stevens
I made this for lunch today and added jalapeño mustard and it was delicious ?
★★★★★
Danielle Abbott
This is one of my most favorite recipes! It’s so simple yet sooooo good!!!
★★★★★
Life is but a Dish
So happy you love it as much as we do!
Sandi McDowell
Perfect! I made this egg salad and served it on top of a spinach salad and added a handful of kettle chips for crunch!
★★★★★
Life is but a Dish
Delish!!