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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 1 |
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Use this for sandwiches or what have you. :) This is so simple I hesitate to post it, but then again, there are folks for every recipe and I know there are those who’ll appreciate the simplicity of this one. I prefer my egg salad not be sweet, so the recipe uses mayo and dill pickle. Ingredients:
2 hard-boiled eggs |
2 -3 tablespoons good quality mayonnaise (best foods, hellman's, or vegenaise) |
1 tablespoon dried onion flakes (see note) |
1/4-1/2 teaspoon dijon mustard |
1/4 teaspoon granulated garlic |
1 teaspoon grated dill pickles (optional) or 1 teaspoon dill pickle relish (optional) |
your favorite curry powder, to taste (but oh so good with it!) (optional) |
tabasco sauce, to taste (optional) |
salt & freshly ground black pepper, to taste |
Directions:
1. Remove the shells from the hard boiled eggs; discard shells.
2. Chop the eggs to the texture you prefer with a knife or pastry-cutter.
3. In a bowl, combine the chopped eggs and the remaining ingredients and stir well.
4. Eat on a sandwich right away or chill for about an hour and eat later.
5. Note: I use the dried minced onion specifically because they have a really nice crunchy texture that adds a lot to egg salad! If you like, you can substitute fresh onion, but the dried really is very nice.
6. Note #2: I always put a little curry powder in my egg salad, just as I put it in my deviled eggs (see Julie's Deviled Eggs), and it’s wonderful! Other additions/substitutions you can make to egg salad include: celery seed, yellow mustard, sweet relish, pesto, chopped roasted red and yellow bell pepper, chopped sundried tomato, chopped artichoke heart.
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