Egg Salad Recipe
Daily Value: 30%
|Folic Acid (B9)||76µg||19%|
|Fatty acids, total monounsaturated||5g||0%|
|Fatty acids, total polyunsaturated||2g||0%|
Exclusive from The Daily Meal
Whether you’re three or 30, there is something comforting about a cool and creamy egg salad sandwich. Making egg salad is simple to do if you’ve got eggs and mayonnaise around the house. It’s also supremely versatile.
This is a recipe for a plain-Jane version. I like to add finely chopped celery and jalapeño for a kick (and green tint). Others will add mustard or pickles — even truffle oil! There is no right or wrong addition — well, bacon would be good, though peanut butter… OK, maybe there are some additions that just don’t work.
What’s your favorite way to dress up egg salad?
- 2 hard-boiled eggs
- 1-2 tablespoons finely chopped celery
- 1-2 tablespoons finely chopped jalapeño
- 3 tablespoons mayonnaise (you can cut it with half Greek yogurt for a lighter, tangy salad)
- Salt, to taste
- Salad greens (optional)
- 2 slices whole wheat bread (optional)
In a medium bowl, lightly mash the egg until in ½-inch chunks. Add the celery and jalapeño and mix well. Add the mayonnaise to taste and mash well. Season to taste. Serve alone, atop a salad, or between two slices of bread
Recipe DetailsServings: 1
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