Classic Egg Salad

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“The Incredible, Edible Egg!” – campaign slogan from the 70’s

Today, the incredible, edible egg is the STAR of lunch AND dinner!

 

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I want to share my basic recipe for egg salad.  It’s so simple and delicious… not to mention also very versatile!   If you have eggs, mayonnaise, relish and seasonings, you can whip this up in no time!  Eat it alone, on a sandwich, with crackers, on lettuce wraps, etc.

 

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Begin by boiling the eggs.  Add a teaspoon of baking soda to the boiling water and it’ll make it easier for the egg shells to peel off.

Why?

Science and alkalinity, that’s why.

 

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See?!  🙂

 

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My recipe calls for two tablespoons of relish, sweet or dill… whatever your preference. I prefer dill so I diced up a couple of my homemade pickles 😀

 

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You can use whatever seasonings you like!  If you only want to use salt and pepper, be my guest!  I think paprika and mustard powder enhance the flavor so I use those plus a few others…

 

Whip it all together and that’s it – ready to eat!

 

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Egg Salad sandwich for lunch!

 

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And I made fancy sandwiches for dinner using the following:

  • Texas toast
  • Lettuce
  • Rotisserie chicken
  • Avocado
  • Egg salad
  • Sriracha mayonnaise

 

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Sriracha mayo:  1 tablespoon of mayo mixed with two teaspoons of sriracha and one teaspoon of brown sugar.

 

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It’s zesty and delicious!

 

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I used Texas toast to hold all of the crazy heavy ingredients!

FYI, this sandwich is HEARTY.  And DANGEROUS!  (for your waistline)

 

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Leftover rotisserie chicken 😀

 

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The wonderful AVOCADO!

 

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And of course the egg salad.

 

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Layer it all together to make this bad boy!  Jason and I tried coming up with name for it but never did – any ideas?

 

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Classic Egg Salad

  • 8 boiled Eggs
  • 1/2 cup Mayonnaise
  • 2 tablespoons Relish, dill or sweet
  • 1 tablespoon sliced Green Onions (optional)
  • 1 teaspoon Brown Sugar
  • 1/2 teaspoon Mustard Powder
  • 1/4 teaspoon Paprika
  • 1/4 teaspoon Parsley
  • 1/4 teaspoon Onion Powder
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon Salt

Boil 8-10 eggs for 15 minutes or until done.  Tip:  Don’t forget to add a teaspoon of baking soda to the water to help the shells come off easily.

Once the eggs are done boiling and cooled down, peel and chop them into 1/2-1/4 inch pieces.  Set aside.

In a medium bowl whisk together mayo, relish, green onions (optional), and your preferred seasonings.  Now add the chopped egg to the mayo mixture and mix together really well.  Serve!

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
  • Rotisserie chicken (or any lunch meat)
  • Avocado (or tomato!)
  • Egg salad
  • Sriracha mayonnaise

Author: farmtotabletosoul

Thanks for joining me! Good company always shortens the journey so I'm glad you're here. My name is Tara Benson and I'm 33 years young. I'm an energetic wife and mother with a wild imagination and a bold sense of humor. Consider me 100% right brained. I love music, art, interior design, gardening, baking, cooking, creating and hobby farming. I'm married to the best husband, Jason. It's safe to say we're opposites in many ways, but get along GREAT. We have two very intelligent and loving children, Owen (10) and Belle (4). I come from a huge family with three brothers, one sister and about a thousand others in the extended version. I'm also a mother to a mixed herd of animals (13 and counting...). I work in the mortgage industry from my home office. In 2015, my husband and I bought a 13 acre farm on the eastern plains of Colorado. We decided to live out our dreams and make the best of our lives for ourselves and our children. We want to teach them that hard work and creativity will always payoff at the end of the day. So welcome! Stick around a while and make yourself at home. -Tara

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