Katie's Egg Salad

Katie's Egg Salad

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Nicole Szonye Rhodes


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.


★★★★★ 1 vote

5 Min
20 Min


  • 1/2 tsp
    ground corriander
  • 1/8 tsp
    oregano, dried
  • 1/8 tsp
  • 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

How to Make Katie's Egg Salad


  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)

Printable Recipe Card

About Katie's Egg Salad

Course/Dish: Other Salads
Main Ingredient: Eggs
Regional Style: American
Dietary Needs: Vegetarian Gluten-Free
Hashtags: #salt #mayo #Egg

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