Egg Salad
Easy,  Gluten Free,  Recipes,  Soups, Salads, & Sandwiches,  Vegetarian

Egg Salad

I made this egg salad a while back to use up a bunch of hard boiled eggs. I added 2 types of mustard, some fresh parsley, green onions and lemon juice for zing.

Dino isn’t as into all of the add-ins as I am, but one thing we both agreed on is that the next time I make egg salad, I need to mash up the eggs (either with a potato masher or a fork) instead of cutting them. It will help the salad stay together without falling out all over the place.

Egg Salad

I served the sandwiches on toasted multigrain bread, but it would also be good in a pita, wrap or over a bed of salad greens.

Egg Salad
Big Flavors from a Tiny Kitchen – Ashley Covelli

6 hard boiled eggs, peeled
1/2 cup mayonnaise
1/2 teaspoon Dijon mustard
1/2 teaspoon yellow mustard
2 green onions, thinly sliced
1 stalk celery, diced small
1/4 teaspoon paprika (plus more, for garnish, if desired)
3 cornichons, diced small
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 tablespoon freshly squeezed lemon juice
1 tablespoon fresh parsley, chopped

Cut the eggs into small pieces by slicing them in both directions in an egg slicer, or mash them up with a potato masher or fork. Mix eggs and remaining ingredients and refrigerate until ready to serve.

Big Flavors Rating: 4 Stars

Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.


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