Recipe: Egg Salad

by Elizabeth on April 4, 2013 · 1 comment

in main dishes, recipes

When it comes to things like egg salad or tuna salad I’m usually the first one to say “ew”.  I really dislike pickles and relish anything that looks and smells like them, so unless I know 100% that the salad that’s in front of me doesn’t contain those gag-inducing items, I’m not eating it.

Which is why this egg salad is so great.  It doesn’t have pickles or relish in it.  It relies on fresh herbs for flavor.  I like to eat egg salad on crackers for lunch, but this also makes a really good sandwich with some lightly toasted bread spread with a little mayo and lettuce.

Egg Salad

Egg Salad
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5-6 eggs*
2 tablespoons mayonnaise
1/2 teaspoon dijon mustard
2 tablespoons chopped fresh parsley or chives
Salt and pepper to taste

Place eggs in a saucepan and fill the pan with enough water to cover the eggs by an inch or so.  Bring the pot to a boil over high heat, then reduce the heat to medium-low and simmer the eggs for 10 minutes.  Drain the eggs and put them in a bowl filled with cold water and ice cubes.

Allow the eggs to cool for 5 to 10 minutes and then peel them.  Chop or dice the eggs to your liking and place them in a bowl with the mayo, mustard, herbs, and salt and pepper.  Mix to combine; taste and adjust seasonings accordingly.  Serve with crackers or on a sandwich.  The salad will keep in an airtight container in the refrigerator for up to 3 days.

*If you’re watching your diet, you can use 4 whole hard-boiled eggs, and 2 egg whites.  If not, just use 5 whole eggs.

-Adapted from Weight Watchers

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