Katie's Egg Salad Recipe

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Katie's Egg Salad

Nicole Szonye Rhodes

By
@jedi_gert

Mom's awesome egg salad for sandwiches. I have changed it a TINY bit to make it healthier but otherwise it tastes just exactly the same.


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Comments:

Serves:

4

Prep:

5 Min

Cook:

20 Min

Method:

Blend

Ingredients

1/2 tsp
ground corriander
1/8 tsp
oregano, dried
1/8 tsp
savory
1/8 tsp
black pepper
1/8 tsp
bacon salt
1/2 c
diced celery
6
eggs, hard boiled
spring greens
sliced whole grain bread
hellman's olive oil mayonnaise

Directions Step-By-Step

1
Combine all spices and set aside. Boil eggs (my best way to do this is cover eggs with over an inch of ice cold water, bring to a boil, take off heat, let stand for exactly 15 minuets then run under cold water for 5 minuets. Leave eggs in cold water until ready to peel.
2
Peel and chop eggs. Add celery. Add seasoning mix (I don't always add all of it, save the rest for the next batch if you prefer a more mild version of this salad as I do.). Add mayo (you could also use the canola or low fat versions but the olive oil is the tastiest and healthiest version) until just creamy, usually about 2-3 heaping tablespoons full.
3
Serve on whole grain bread with spring greens (you could use romaine if spring greens are out of season)

About this Recipe

Course/Dish: Other Salads
Main Ingredient: Eggs
Regional Style: American
Dietary Needs: Vegetarian, Gluten-Free
Other Tags: Quick & Easy, For Kids, Healthy
Hashtags: #salt, #mayo, #Egg