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.
- 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
- 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.