Plant-Based Deliciousness

Quick and Easy ~ Egg Salad

Everyone seems to have their own take on egg salad with pretty strong opinions on what makes a good one. This is the way I do it.

I consider this a solid base recipe because I am sometimes known to alter the ingredients based on mood and whats available in the fridge. For example, I may substitute the yellow mustard with Dijon or swap out the green onions for dill pickle relish. All ingredient amounts are really “to taste” so play around and find what suits you.

Serve your creation over a big bed of mixed greens, spread it on bread for a classic sandwich, or scoop it right out of the bowl and onto crackers for a tasty snack.

 

Quick & Easy ~ Egg Salad

6 eggs, hard boiled and peeled

1/4 cup mayonnaise

2 teaspoons prepared yellow mustard

1/4 cup celery, diced

1 Tablespoon green onions, sliced

1 Tablespoon shallot, small diced

salt & pepper, to taste

paprika, for garnish

_____________________________________________________________________

Rough chop the eggs and place in a medium size mixing bowl.

Add mayonnaise, mustard, celery, green onions, and shallot. Mix with a spoon until well blended. Season to taste and sprinkle lightly with paprika.

Cover and refrigerate at least 2 hours, or until chilled.

eggsalad1

 

Quick and Easy ~ Egg Salad
 
Prep time
Cook time
Total time
 
6 eggs, hard boiled and peeled ¼ cup mayonnaise 2 teaspoons prepared yellow mustard ¼ cup celery, diced 1 Tablespoon green onions, sliced 1 Tablespoon shallot, small diced salt & pepper, to taste paprika, for garnish
Author:
Ingredients
  • 6 eggs, hard boiled and peeled
  • ¼ cup mayonnaise
  • 2 teaspoons prepared yellow mustard
  • ¼ cup celery, diced
  • 1 Tablespoon green onions, sliced
  • 1 Tablespoon shallot, small diced
  • salt & pepper, to taste
  • paprika, for garnish
Instructions
  1. Rough chop the eggs and place in a medium size mixing bowl.
  2. Add mayonnaise, mustard, celery, green onions, and shallot. Mix with a spoon until well blended. Season to taste and sprinkle lightly with paprika.
  3. Cover and refrigerate at least 2 hours, or until chilled.



2 thoughts on “Quick and Easy ~ Egg Salad”

  • Man, this is GREAT!! I LOVE egg salad, or perhaps I should say I love the way my Mom made egg salad – I’m 51 years old, so this was quite some time ago, yet I still search for it. I see egg salad in the deli and think “maybe this is it” and it’s always awful. This, however was perfect and exactly what I’ve been looking for!! I made a batch yesterday afternoon and it’s gone as of lunch today – half of it stuffed into pitas with lettuce and the rest atop a salad of romaine, broccoli slaw and cucumbers, with some grape tomatoes tossed atop for color. I think I may add a bit of diced jalapeno next time as we love the spicy stuff. I did use Dijon instead of regular mustard, but followed everything else as you’ve indicated – maybe I was a little heavy handed on the veggies, but I like a lot of crunch in my egg salad. THANKS!!!

  • Thanks! I’m so glad you enjoyed it and I agree with you about adding jalapeños for a little kick. I think a couple dashes of cayenne pepper sauce would also be nice but haven’t tried that yet. Btw, your salad sounds delicious!

Leave a Reply


%d bloggers like this: