katie's egg salad

Name: Katie's Egg Salad
Prep time: 5 min
Cook time: 20 min
Yield: 4
Cuisine: American
Ingredients: 1/2 teaspoon(s) ground corriander; 1/8 teaspoon(s) oregano, dried; 1/8 teaspoon(s) savory; 1/8 teaspoon(s) black pepper; 1/8 teaspoon(s) bacon salt; 1/2 cup(s) diced celery; 6 - eggs, hard boiled; - spring greens; - sliced whole grain bread; - hellman's olive oil mayonnaise

(1 RATING)

24 Pinches

Nicole Szonye Rhodes

Livonia, MI

Updated on Aug 12, 2013

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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prep time 5 Min

cook time 20 Min

method Blend

yield 4 serving(s)

Ingredients

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

How To Make katie's egg salad

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.

Step 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.
Step 3

Serve on whole grain bread with spring greens (you could use romaine if spring greens are out of season)
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