A request for Egg Salad came to me today. I have rummaged through my recipe books looking for the ultimate recipe, but I really think the good “Old Fashioned” Egg Salad your grandmother made is the best one yet. You remember the long hot summer days sitting at the picnic table with the red and white checkered table-cloth, and a huge glass of lemonade and a plate heaped with triangle cut Egg Salad Sandwiches.
- 6 hard-cooked eggs, peeled and coarsely chopped
- 2 T regular or light mayonnaise, miracle whip or yogurt
- 1/4 c chopped garlic scapes or green onion
- 1/4 tsp dry mustard
- salt and pepper to taste
Combine all until well blended. Use as a filling for sandwiches, wraps, bagels, or an hor d’oeuvre topping for crackers, sliced cucumbers, sliced daikon radish.
Honey Dijon: Use 2 tsp Honey Dijon Mustard instead of the dry mustard
Tex Mex : Add chilli powder or Tex Mex spice mix to taste
Tip: To hard-cook eggs quickly for Egg Salad, crack into a poacher or microwave egg cooker and cook until yolks are set. Immerse eggs in cold water for rapid cooling.
Egg Salad should not be frozen. Freezing will cause the mayonnaise to separate.
You can use the same recipe to make devilled eggs. Just cut the eggs in half and remove the yolks instead of chopping the egg.
Yummy Sandwich Filling Companions:
- Thinly Sliced Cucumbers
- Sliced Green Peppers
- Lettuce Leaves
- Sliced Olives
- Sliced Onion
- Sliced Radishes
- Sliced Tomatoes
- Spinach Leaves