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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Rating:
★★★★★ 1 vote
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

Step-By-Step

1Combine 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.

2Peel 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.

3Serve 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