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Make The Recipe!

Scrambled Egg Salad

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Makes 1 serving 1x

Time 10 minutes



  • 2 eggs
  • 1 tablespoon butter or olive oil
  • Chopped celery leaves
  • 1 tablespoon mayonnaise
  • 1 teaspoon Dijon mustard
  • Pinch sea salt


  1. Cook the eggs in 1 tablespoon butter or any oil, stirring a lot for fine clumps, infrequently for large. (My first try I went with a green olive oil, which tasted good but tinted the eggs chartreuse!)
  2. Make them as soft or set as you prefer. If you’re in a hurry for full chill, transfer them to a small bowl to cool in the freezer for a few minutes.
  3. I added a sprinkling of chopped celery leaves, 1 tablespoon mayonnaise, 1 teaspoon Dijon, and some sea salt. Stir to combine, breaking the eggs up a little or a lot. Serve cold or immediately at room temperature.

— Recipe developed by Kerri Conan