Making Egg Salad these days is quite nostalgic for me. It takes me right back to the 80s and 90s, to the days when I was raising my two beautiful daughters. It brings me back to those precious moments, of lunches with their school buddies, of packed school lunches, and of busy schedules. This recipe was and is the easiest egg salad and the perfect way to use up eggs. It can be made in no time at all, especially if you have the boiled eggs handy in the fridge. Egg Salad can be served in so many different ways – as a side salad, as a wrap or on toast, or as topping on crackers too. This traditional salad is simple, satisfying and a perfect additon to any meal or menu.
This egg salad, has a short list of basic ingredients that you always have at hand, and I promise you, that's all you need to make this beautiful and most amazing salad. All it needs is hard-boiled eggs, cilantro, crisp, tart apples, and finely chopped red onion, mixed into the creamiest dressing. Of course, I make it my own with many different additions, green chillies, etc. You can get as creative as you please, or keep it plain and simple. I promise you, either way you will love it!!
Egg Salad Sandwich
Recipe
Ingredients:
8 large eggs (about 2 eggs per person)
1/4 cup mayonnaise
1 green chilli minced (optional)
I small red onion, finely chopped
1 tbsp dijon mustard (optional)
1/2 tsp salt (to taste)
¼ tsp pepper
1/4 tsp red chilli powder
1/4 cup Finely chopped cilantro
1 small or 1/2 of a large apple (I used 1/2 of a crisp pink lady apple, as I like the tart flavor)
1 stalk celery finely chopped (optional - I add it sometimes)
Steps:
1. Add the eggs to a saucepan and fill it with cold water and some salt. Bring water to a boil
and immediately remove from heat. Cover and let the eggs stand for 10-12 minutes. Take
the eggs out of the water and let them cool.
2. Peel and chop the eggs and add them to a medium sized bowl. Add in the mayonnaise,
mustard, chopped green chillies, red onion, apples and cilantro.
3. Add in the Dijon mustard, salt and pepper. Mix well. Spread on bread (plain ot toasted) or
use with your favorite crackers. You can even serve it in a wrap or as a lettuce wrap. Crunchy
Chips is a must have with this egg salad. Yumm!!
Notes:
How long can egg salad be left at room temperature? Egg salad should be discarded if left out for more than 2 hours at room temperature, as it breeds bacteria beyond a certain temperature.
Properly stored, egg salad will last for 3 to 5 days in the refrigerator.
Here are some other tasty versions:
Mash the egg yolks with the mayonnaise, mustard and salt and pepper to taste.
Add the chopped egg whites and some green onion, finely chopped celery, some chopped dill leaves. Mix all the ingredients together carefully and serve as suggested above.
For another variation, try making an avocado egg salad with mashed avocado! Sometimes, I also add a teaspoon of greek yoghurt, which takes the vegetarian (egg) salad to whole other level. Super healthy take on the American staple and classic!
You can make another vegetarian variation with garbanzo beans as well. Just use garbanzo beans instead of egg. I usually mash up a few of the beans to give it a nice texture.
Alternative additions: Here are some other add ins for the egg salad.
Add pickle juice, diced pickles or relish, (about ¼ cup dill minced gives a great texture as well as flavor)
Celery or carrots for texture
Add some protein such as diced cooked shrimp or small, square chunks of chicken or ham, either with the egg or without, to make a tasty salad.
Diced tomato or cherry tomatoes
Avocado
Bacon
Olives
Substitutions for mayo: The following ingredients make a good substitution for the mayonnaise.
Greek Yogurt
Hummus
Pesto
Nut Butter
Comments