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Recipe: Egg Salad from Linda’s Luncheonette

An ultra-creamy egg salad for your lunch rotation.

Honey mustard gives this egg salad a hint of sweetness. Photograph by Jeff Elkins

This quick recipe, from Maryland comfort-food truck Linda’s Luncheonette, can easily be halved if you’re cooking for a smaller group; we like it served on brioche or challah.

Serves 10

2/3 cup mayonnaise

1 tablespoon sour cream

2 ounces (about 4 tablespoons) cream cheese

1 squirt honey mustard

20 hard-boiled eggs, cooled, peeled and chopped

Salt and pepper to taste

In the bowl of a stand mixer fitted with the paddle attachment, mix the mayonnaise, sour cream, cream cheese, honey mustard, salt, and pepper. Once the mixture is well-blended, add eggs and stir until just mixed. Taste the egg salad and add more mayonnaise if it seems too dry. Chill and serve either over a bed of lettuce or as a sandwich.

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