By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 6
130 cal · 27 min
Mom's Egg Salad: Like Nobody's Business
Recipe GLPRed388b48931a27
A vibrant, creamy egg salad bursting with bold Creole flavors. Hard-boiled eggs are combined with tangy mustard, crisp celery, briny capers, and fresh parsley, then finished with a kick of cayenne. Serve over lettuce or between slices of bread for a satisfying meal.
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Ingredients
6 large eggs
1/4 cup mayonnaise
3 teaspoons Creole or Dijon mustard
1 cup celery, finely chopped
1 tablespoon capers, rinsed and drained
1 tablespoon finely chopped fresh parsley
1/8 to 1/4 teaspoon cayenne pepper, or to taste
Salt and freshly ground black pepper to taste
Bibb lettuce or slices of your favorite bread for serving
Directions
Place eggs in a pot and cover with cold water by about an inch. Bring to a boil over high heat, then remove from heat and let sit covered for 10 minutes.
Transfer eggs to an ice bath and let cool for at least 2 minutes until they are comfortable to handle. Peel and chop into bite-sized pieces.
In a large bowl, whisk together mayonnaise and mustard until smooth.
Add the chopped eggs, celery, capers, and parsley to the mayo mixture and gently fold together.
Season with cayenne pepper, salt, and freshly ground black pepper to your taste. Stir gently to combine.
Serve on a bed of bibb lettuce or on your favorite bread.
Comments
Capers are the only item requiring a second stop—Food Lion and Harris Teeter stock them reliably, but ALDI and Walmart often don't, making this a mild availability drawback for some shoppers. At roughly $1.80 per serving (driven by six eggs and mayonnaise), it's a solid weeknight value. The stated 27 minutes is honest; boiling eggs takes 15-18 minutes, and chopping is quick. This is a dependable make-ahead dish that reheats fine in a lunch box and works equally well on bread or over greens, though it demands no attention and suits families tired of the same rotation.
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