Easy Egg Salad … and a few variations

Egg salad is a great spring/summer recipe for picnics or dinner on a hot day! Many of us have lots of hard boiled eggs… especially after Easter. One of my hubby’s favorite sandwiches is egg salad too! So simple to make and inexpensive too.

Easy Egg Salad

Yield: 4 sandwiches or 2 ½ cups salad

Ingredients:

5 large eggs
1 stalk celery, finely diced
½ small onion, finely diced
½ cup light mayonnaise (or half mayo & half Greek Yogurt)
¼ teaspoon kosher salt
Few grinds fresh black pepper
Fresh lettuce leaves
Bread of choice
Garnish: Sprinkle of paprika. sliced green olives or fresh dill

Variations:

Greek egg salad: add 1 tablespoon chopped olives, 2 tablespoons feta cheese, ½ teaspoon oregano
Deviled egg salad: add ½ teaspoon dry mustard
BLT egg salad: add 2 tablespoons chopped bacon, 1 tablespoon chopped sun-dried tomatoes

Equipment needed:

1 ½ quart saucepan with lid
Measuring spoons
Dry measuring cups
Chef knife
Chopping board
Rubber spatula
Egg slicer
Medium mixing bowl

Egg salad is often my go to lunch sandwich filler on weekends. Eggs often get a bad rap due to their cholesterol content. Eggs are actually full of high biological protein that are relatively low in calories containing 80 calories per large egg. I love the crunch of the raw veggies with soft eggs… meal appeal at its best! I make a batch of egg salad every few weeks which gives me leftovers for another lunch or snack later. I cook the eggs late morning and have lunch ready pretty quickly! I sometimes make a variety of salads when company comes over, especially if it’s a girl gathering or shower. All the ingredients I always have on hand and I make this salad when a to the store for other lunch options is not an option too.

Hard boiled eggs can be a challenge to make correctly. Often people ask me ‘how do I make them so they didn't crack or are runny inside’? I find that heating the eggs with the water and not allowing them to cook at too high a boil helps reduce the cracking. I place the eggs in the bottom of a medium saucepan and barely cover them with water. I place the lid on and bring it to a boil and reduce heat to a low simmer. I set the timer for 15 minutes and leave them alone. As the eggs are boiling I chop my onions and celery, if I have not done this already, making my dices quite small.

After the timer goes off, I carefully drain most of the hot water out of the saucepan and then run cold water over the eggs continuously for about 2 – 3 minutes. This usually will cool eggs significantly. I am usually wanting to make the salad rather quickly, so I add about two cups of ice into the pan with the eggs to super cool them. This will also make it easier to peel them, as it will increase the air space around the eggs. I let them sit in the ice bath for about 8 – 10 minutes. Drain them from their ice bath. Time for peeling…

Peeling the eggs is the next step. Tap the large, rounded side of the hard cooked egg on the counter a few times to crack it all around. Under running cold water, peel the eggs starting at the larger, round end where the air sac is usually located. The egg shell should easily fall off and the cold water helps remove all the little shell pieces. Don't want crunchy shell in your yummy salad!

Using an egg slicer will make cutting up your eggs so much easier. These you can find for a couple dollars at any kitchenware department or dollar store. A knife will work too, but pieces need to be small and evenly cut. Take egg and slice vertically or hot dog style… ala long ways. Then carefully hold together and slice horizontally or hamburger style the other direction. Place in a medium mixing bowl, large enough to give you room for mixing easily.

Place diced vegetables and seasonings in the bowl with eggs and stir lightly to combine. Add light mayonnaise and stir well until all egg pieces are moistened with mayo. I sometimes use miracle whip, as my hubby prefers the flavor. Taste salad and adjust salt and pepper to taste a few sprinkles at a time. Place about 1/3 – 1/2 cup salad on top of lettuce lined bread slices and spread evenly. Place the second slice of bread or sandwich thin… maybe a slice of tomato too! Serve with raw carrots or fresh fruit! Delish!

Variations of this salad are also amazing! Adding a few diced green olives in the mix is my husband’s fav! Add a little dry ground mustard for a little zing too. Place a scoop on your tossed garden salad for a healthy lunch option. Enjoy!!