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Momo’s Egg Salad

February 18, 2020 by Life is but a Dish 10 Comments

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Momo’s Egg Salad is a classic, simple recipe with just four ingredients! It’s a family favorite that’s absolutely delicious.

Egg Salad

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!

Egg Salad

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

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!
Egg Salad

More Brunch Recipes

  • Broccoli Breakfast Bake
  • Buttermilk Blueberry Muffins
  • Grapefruit Yogurt Cake
  • Baked Apple Oatmeal
  • Artichoke & Goat Cheese Breakfast Bake
  • Honey Maple Zucchini Muffins
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egg salad

Momo’s Egg Salad

★★★★★ 5 from 4 reviews
  • Author: Life is but a Dish
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Description

Momo’s Egg Salad is a classic, simple recipe with just four ingredients! It’s a family favorite that’s absolutely delicious.


Ingredients

Scale
  • 8 hard boiled eggs, finely chopped
  • ½ cup mayonnaise 
  • ¼ teaspoon salt
  • ⅛ teaspoon pepper

Instructions

  1. 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. 
  2. 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.

Did you make this recipe?

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Filed Under: Gluten Free, Healthy, Lunch, Quick & Easy

Reader Interactions

Comments

  1. Sandi McDowell

    February 19, 2020 at 7:50 am

    Perfect! I made this egg salad and served it on top of a spinach salad and added a handful of kettle chips for crunch!

    ★★★★★

    Reply
    • Life is but a Dish

      February 21, 2020 at 10:07 pm

      Delish!!

  2. Danielle Abbott

    February 23, 2020 at 7:56 am

    This is one of my most favorite recipes! It’s so simple yet sooooo good!!!

    ★★★★★

    Reply
    • Life is but a Dish

      February 28, 2020 at 1:40 pm

      So happy you love it as much as we do!

  3. Shayney Stevens

    March 19, 2020 at 1:09 pm

    I made this for lunch today and added jalapeño mustard and it was delicious ?

    ★★★★★

    Reply
  4. Ali

    March 27, 2020 at 9:22 am

    Made this today with a touch of dijon mustard. So good! I don’t think there will be any leftovers… Thanks!

    ★★★★★

    Reply
    • Life is but a Dish

      March 27, 2020 at 2:20 pm

      So glad you enjoyed!

  5. Jacqueline Seguin

    April 16, 2020 at 11:39 am

    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.

    Reply
    • Life is but a Dish

      April 20, 2020 at 1:02 pm

      Oh, I’m so glad!

  6. Brianne

    April 28, 2020 at 3:16 pm

    Anyone try it with greek yogurt?

    Reply

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