I make the really good egg salad.
Like, really good. I don’t even know why. I don’t remember ever making egg salad before I went vegan. I don’t remember eating it very often, either. But since starting to eat eggs again, I am in LOVE with egg salad. It always sounds great, it’s perfect just eaten with a fork or put in a pita or sandwich, or eaten with crackers for a snack. I don’t load it with mayo so it doesn’t feel heavy and is just a filling protein-packed meal.
I’m obsessed.
PLUS, I just kind of happened upon this recipe the first time that I made egg salad and I don’t know why or how it turned out so great, but it is awesome. I couldn’t even remember what to put in egg salad, so I went with my old tuna salad staples, and was out of relish so I chopped up some baby gherkins. Which, it turns out, are WAY better than relish in this mix.
As I was making the egg salad for these photos, I couldn’t stop snacking on it even though I had just eaten. I kept telling Preston I make really good egg salad. He finally had to come try a bite, and agreed. Then he stole all the leftovers for lunch the next day (alright, he didn’t steal; he asked and I let him) and came home telling me how much he loved it.
I’m super curious (because I honestly don’t know), what do you guys put in your egg salad??
- 6 hard-boiled eggs
- 5 T mayonnaise
- 3 t dijon mustard
- 5 T finely diced red onion (preferably chopped ahead and chilled or soaked in water for about 10 minutes to take away some of the sting if it’s a strong one)
- 4 mini gherkin pickles, finely chopped
- 1 t salt
- Chop up eggs until they’re the consistency you want. I love doing this in my mini food processor – it gets them the perfect texture in 20 seconds without the mess of doing it on a cutting board. (Though in my photos above I processed them a little more than I usually prefer.)
- Throw all the other ingredients in with the eggs and stir to combine.
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