Tuesday, January 18, 2011

Egg Salad

Egg salad is one of those "love it or hate it" sandwich fillings. Personally, I love it. I hate seeing egg salad sold prepackaged in grocery store delis when it's incredibly easy to make at home. It's a great way to use up boiled eggs and is a welcome break from lunchmeat sandwiches or pb&j's. 

I didn't feel that egg salad needed a recipe, but I have had several people ask me how to make it. So, here it is! 


Egg Salad

Ingredients:
6 hard-boiled eggs (see this post on how to boil eggs)
1 Tbsp dill relish (you can also use sweet relish)
1 Tbsp Dijon mustard
1/4 - 1/2 cup mayonnaise
1/4 tsp Old Bay seasoning
Salt & pepper to taste


Peel the hard-boiled eggs and roughly chop both the white and the yolk. 


Add the relish, mustard, mayonnaise (start with 1/4 cup and add more if needed), Old Bay seasoning, salt and pepper. You can use plain yellow mustard instead of Dijon; I simply used Dijon since it's what I had. 

I made a huge mistake here and ended up adding 1/2 cup mayonnaise instead of starting with 1/4 cup.

Gently fold all of the ingredients together to combine well. Add additional mayonnaise or seasoning if needed. Serve on sandwich bread.


Thank goodness I actually like mayonnaise.

2 comments:

  1. I looooove egg salad!!! Love love love it. And I'm totally with you up to the relish part. I'm a no-relish salad person. I know folks who use it in their potato salad, too. No thank you!

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  2. I've made this salad without relish as well (I was out and didn't want to have to make a special trip to the store), and it was every bit as delicious!

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