Egg Salad, Three Ways

 

egg salad

I grew up eating lots of boiled eggs — hard boiled, soft boiled, deviled or stirred into egg salad. I assumed everyone ate boiled eggs. Then I met my husband. Slicing a boiled egg onto a nest of spinach was exotic for him, much less mixing it with mayo and celery or curry spices and apples. But he’s come around, as have my kids. If egg salad has not been a must-eat for you up to now, I hope you’ll give these variations a try. You might find one that, you know, hits the spot.

Basic Egg Salad

Ingredients

  • 6 hard boiled eggs
  • 1/4 cup mayonaise (homemade is my favorite)
  • 1/4 pickle relish (home canned is what I use)
  • 1/4 cup celery, diced
  • 1 Tbsp. fresh chives, minced
  • 1/2 tsp. fine sea salt
  • 1/4 tsp. freshly ground black pepper

Instructions

  1. Peel and rinse eggs, then dice or mash them with a potato masher.
  2. Stir in mayonaise, relish, celery, chives and spices.
  3. Cover and refrigerate for 2-3 hours.
  4. Serve alongside a mix of lettuces or on a sandwich or atop a toasted piece of sourdough bread.

Curry Egg Salad

Ingredients

  • 6 hard boiled eggs
  • 1/4 cup mayonaise (homemade is my favorite)
  • 1 tsp. Dijon mustard
  • 1/4 cup celery, diced
  • 1/4 cup tart apple, diced
  • 1 Tbsp. fresh chives, minced
  • 2 tsp. curry powder
  • 1/2 tsp. fine sea salt

Instructions

  1. Peel and rinse eggs, then dice or mash them with a potato masher.
  2. Stir in mayonaise, mustard, celery, apple, chives and spices.
  3. Cover and refrigerate for 2-3 hours.
  4. Serve alongside a mix of lettuces or on a sandwich or atop a toasted piece of sourdough bread.

Horsey Egg Salad

Ingredients

Instructions

  1. Peel and rinse eggs, then dice or mash them with a potato masher.
  2. Stir in mayonaise, horseradish sauce, olives or radishes and salt.
  3. Cover and refrigerate for 2-3 hours.
  4. Top with sprouts. Serve alongside a mix of lettuces or on a sandwich or atop a toasted piece of sourdough bread.

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