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Egg Salad

(updated ) (2 Comments)

Egg salad is another really good reason to keep a couple of boiled eggs in your refrigerator. You can have a quick breakfast or snack by eating a boiled egg, or you can create this egg salad for something a bit more flavorful and filling. It's also easy to fill in a container with egg salad, or add it to a bed of greens or 2 slices of bread for a sandwich.

This recipe was buried in another post about something entirely different so I elevated it to its own page. The bread in the photo is a Cashew Bread recipe, but you can use any of my bread recipes to make an egg salad sandwich. It would go great on a bagel or sandwich rounds.

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5 from 1 vote

Egg Salad

Servings: 2 servings
Calories: 293kcal

Ingredients

  • 4 large eggs
  • 3 tablespoons mayonnaise
  • 1 teaspoon lemon juice optional
  • 1 stalk celery trimmed and diced into small pieces
  • 1 pickle diced into small pieces
  • salt and pepper to taste
US Customary - Metric

Instructions

  • Place the eggs in a saucepan with cold water; fill with water until the eggs are immersed.
  • Bring the water to a boil, and gently boil for about 12 minutes.
  • When finished boiling, immerse the eggs in ice cold water to stop boiling them.
  • Let the eggs cool while you prepare the mayonnaise.
  • Peel the shells off the hard-boiled eggs. I find tapping the bottom of the egg on the counter makes a good enough crack to then peel the shell off.
  • In a mixing bowl, add the eggs, and mash the eggs until they break up into small pieces.
  • Add all the remaining ingredients and blend well. Add salt and pepper to taste.
  • Store in the refrigerator for a few days.

Nutrition

Calories: 293kcal | Carbohydrates: 2g | Protein: 13g | Fat: 25g | Saturated Fat: 6g | Cholesterol: 381mg | Sodium: 576mg | Potassium: 220mg | Fiber: 1g | Sugar: 2g | Vitamin A: 689IU | Vitamin C: 2mg | Calcium: 78mg | Iron: 2mg

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    Recipe Rating




  1. RJ says

    5 stars
    Hi, Erica,
    Wonderful as always. Aren't eggs wonderful!
    I had heard then read about the Japanese Egg Salad Sandwiches--- it turns out that they are made in food processor---- so creamy. I am not sure it appeals to me-- tho it might be neater on a sandwich.

    Reply

    • Erica says

      Interesting. Kind of like mashed potatoes only eggs 🙂

      Reply