“The Incredible, Edible Egg!” – campaign slogan from the 70’s
Today, the incredible, edible egg is the STAR of lunch AND dinner!
I want to share a simple and delicious egg salad recipe with you.
The ingredients are eggs, mayonnaise, relish, minced celery and onion, and seasonings.
Eat it alone, on a sandwich, with crackers, on lettuce wraps, etc. It’s full of flavor!
Begin by cooking the eggs.
Place 8-10 eggs in a pot of tap water. Bring it to a rolling boil, then cover the pot with a lid and shut off the burner. Let the eggs “cook” in the water for 9 minutes. Remove the eggs from the pot and place them in an ice bath with a couple splashes of white vinegar.
This is a fool proof way to make hard-boiled eggs that come out perfectly every time.
It calls for two tablespoons of relish, sweet or dill…. and I prefer dill. If you like sweet relish, omit the brown sugar from the final recipe or it will be too sweet.
You can use whatever seasonings you like! If you only want to use salt and pepper, be my guest, but paprika and mustard powder enhance the flavor.
Whip it all together and that’s it – ready to eat!
Egg Salad sandwich for lunch!
You can use it to make fancy sandwiches too:
- Texas toast
- Leftover rotisserie chicken
- Egg salad
- Sriracha mayonnaise
To make Sriracha mayo: 1 tablespoon of mayo (Best Foods or Hellmans, not sweet mayo) mixed with two teaspoons of sriracha and one teaspoon of brown sugar.
It’s zesty and delicious!
Texas Toast holds the heavy ingredients well!
Leftover rotisserie chicken 😀
The wonderful AVOCADO!
And of course egg salad.
Layer it all together to make this bad boy! Jason and I tried coming up with name for it but never did – any ideas?
Classic Egg Salad
- 8-10 boiled Eggs
- 1/2 cup Mayonnaise
- 2 tablespoons Relish, dill or sweet
- 1/4 cup minced Celery
- 1/4 cup minced Yellow Onion
- 1 teaspoon Brown Sugar (omit if using sweet relish instead)
- 1/2 teaspoon Mustard Powder
- 1/4 teaspoon Paprika
- 1/4 teaspoon black pepper
- 1/2 teaspoon Salt
Place 8-10 eggs in a pot of tap water. Bring it to a rolling boil, then cover the pot with a lid and shut off the burner. Let the eggs “cook” in the hot water for 9 minutes. Remove the eggs from the pot and place them in an ice bath with a couple splashes of white vinegar until they cool down.
Chop the eggs into 1/2-1/4 inch pieces. Set aside.
In a medium bowl whisk together mayo, relish, celery, onion, brown sugar, mustard powder, paprika, S&P. *If using sweet relish versus dill relish, omit the brown sugar or it will be too sweet. Stir in the chopped egg mixing together really well.
Makes 6-8 sandwiches. Store in an air-tight container in the fridge for up to 4 days.
For a hearty and DELICIOUS sandwich idea:
- Texas toast
- Romaine Lettuce
- Leftover rotisserie chicken (or any lunch meat)
- Avocado (or tomato!)
- Egg salad
- Sriracha mayonnaise: 1 tablespoon of mayo (Best Foods or Hellmans, not sweet mayo) mixed with two teaspoons of sriracha and one teaspoon of brown sugar.