Egg Salad

Prep Time
Cook Time
Ready In

"This is my favourite recipe for egg salad. You can serve this on just about any type of bread you like or even crackers. If gluten intolerant make sure you are using gluten free Worcestershire sauce."

Original recipe yields 7 servings


  • Serving Size: 1 (96.1 g)
  • Calories 114.5
  • Total Fat - 6.2 g
  • Saturated Fat - 2 g
  • Cholesterol - 223.7 mg
  • Sodium - 743.5 mg
  • Total Carbohydrate - 2.3 g
  • Dietary Fiber - 0.3 g
  • Sugars - 0.8 g
  • Protein - 11.7 g
  • Calcium - 36 mg
  • Iron - 1.4 mg
  • Vitamin C - 1.2 mg
  • Thiamin - 0 mg

Step 1

In medium bowl, stir miracle whip and vinegar, salt, onion, worcestershire sauce, mustard and pepper until well mixed.

Step 2

Cut up the eggs and add them along with celery, add green pepper to the miracle whip mixture; mix well.

Step 3

Cover and refrigerate till well chilled.

Step 4

Serve over crackers or in a sandwich.

Tips & Variations

No special items needed.



This is a great egg salad, I left out the green peppers (didn't have any at the time) increased the pepper, reduced the salt and used low fat mayonnaise, other than that I made as stated. I tagged this recipe for a the Recipe Tag game. thank you QueenBea we really loved your recipe! Regards from Brandy

review by:
(20 Jan 2012)

Derf "RIP" Forever in our Kitchen

excellant egg salad mix, loved the crunch from the celery and pepper and the touch of vinegar gave it a lot of life. I was out of green pepper so used a bit of red pepper , made a nice presentation colour. I will be using this mix again and again.

(22 Nov 2011)