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Creamy Egg Salad

This recipe is a very school-lunch friendly spread that is so delish and can be made ahead or at the last minute when you don’t have much time to make a healthy lunch
Prep Time5 mins
Cook Time10 mins
Course: Breakfast, Snack
Cuisine: Filipino
Keyword: creamy egg salad
Author: Pam from Pinoybites


  • 5 large eggs
  • 5 Tablespoons mayonnaise
  • 1 rib celery finely diced
  • ¼ teaspoon ground black pepper
  • Pinch of salt optional
  • ½ teaspoon honey or sugar optional

Here's How:

  • Gently place the eggs in a pot and fill with cold, tap water until the water level reaches 1 - 1.5 inches from the height of the eggs. Partially cover the pot. The lid should only be covering about ¾, leaving some open space.
  • Bring to a boil on medium heat. Once boiling, continue cooking/boiling for 5 minutes. Turn the heat off immediately and transfer the eggs in very cold/iced water to stop the cooking. I usually just run the tap on the coldest setting until the eggs are cool enough to handle.
  • Peel the eggs by gently rolling each egg on the counter. Place in a large bowl and mash with a fork. Add in the mayonnaise, celery and cracked black pepper. Taste and season with salt and/or honey if needed. Refrigerate leftovers (covered) for up to a few days.


*If you wish to make it special, add 4 ounces of softened cream cheese for an extra creamy egg salad.
**Add more celery for a crunchier texture
***Depending on what brand of mayonnaise I use, I sometimes don’t need to add salt. My eldest like it sweeter so I sometimes do a light drizzle of honey to sweeten it a bit