Given this whole month revolved around lunch, it felt right to finally share my recipe for egg salad. For the longest time I shied away from mayo-based salads but over the years, they’ve grown on me. The key, I’ve found, is just enough mayo to hold the salad together and not a scoop more (plus lots of herbs). Better yet? I made this ramen bowl with eggs for dinner, cooked a few eggs for a little longer, and made egg salad for the next day- it’s a win/win situation! Print
- 4 hard-boiled eggs (see note)
- 1 tablespoon fresh minced dill
- 1 tablespoon minced flat-leaf parsley
- 1 tablespoon minced fresh chives
- 2 tablespoon minced scallions
- 3 tablespoons mayo
- 1 tablespoon lemon juice
- 1 teaspoon brown mustard
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 4 slices of toasted bread
- 1 to 2 handfuls spinach, lettuce, or arugula
- Peel eggs and place in a bowl. Chop/mash with fork, leaving some bigger pieces. Add the herbs, scallions, mayo, lemon juice, mustard, salt, and pepper. Mix well, taste, and add more salt/pepper as desired (see note).
- Assemble sandwich with an extra slather of mustard as desired.
+ I’m always adjusting the amount of salt, pepper + mustard based on my taste. Play around with the amounts and adjust as desired.
+ My favorite way to hard boil eggs.
Do a search for egg salad in Google and there would be endless pages of recipes. I don’t deviate much from the recipe above because it’s taken me years to create an egg salad I love. However, I have a few suggestions to help you up your egg salad game (or even make it vegan!)
Add Crunch: I don’t always have celery around but when I do, I add small pieces to the egg salad along with a handful of sunflower seeds.
Add Avocado: Whip avocado and use it with or in place of the mayo.
Make it vegan: Use tofu and vegan mayonnaise! Drain tofu as much as possible, press between towels to get it dry then crumble and mix as you would the egg.