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: 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

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Comments

RJ

May 4, 2020 at 4:29 pm

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.

- Erica
  
  May 4, 2020 at 4:44 pm
  
  Interesting. Kind of like mashed potatoes only eggs 🙂