Sometimes Egg Salad can be a bit too…well eggy. I love eggs but sometimes having a traditional Egg Salad is a bit much on the egg front. My husband isn’t a huge fan of egg salad but I do like it, so I had to come up with a compromise that we would both enjoy. So, for lunch yesterday I remembered that I had a dozen eggs already hard-boiled in the fridge ready to be used up and decided to give it a go. Even though I HATE peeling hard-boiled eggs! It’s especially tough when you have fresh eggs. The older they are the easier they break away from the shell when hard-boiled. Another tip is to chill them immediately after cooking them from what I’ve read and it does seem to make the process go by well. And as my seven-year old daughter pointed out, having nails helps peel the shell too-something I never have and she does. So, she asked to help me and she did a bang up job even if it was a bit slow. (Have any egg peeling tips? Dish!)
So, it only took me about 15 minutes to churn this dish out which made it a very appropriate lunch dish. Here’s how to do it: (please note that I was doing this on the fly and didn’t actually measure the ingredients, so please add them to taste)
What You Need:
- 6 hard-boiled eggs- Local Eggs A Must!
- 1-2 Tbls. mayo (make your own!)
- couple tsp. or more yellow mustard
- 2 stalks organic celery, chopped
- 1/2 of an organic red bell pepper, chopped
- 1-2 chopped spring onions
- 1/4 tsp. sea salt
- Seasonings to taste: pepper, adobo, fresh oregano, dried basil
The How To:
First begin by peeling the eggs-I usually do it under running cool water or a bowl of water in the sink to assist getting the shells off. Once your eggs are peeled (most of the work), chop them up and add them to a large bowl. Now simply combine the other ingredients and gently stir them just enough to incorporate everything together.
Serve with a slice of bread or as a sandwich, or alone! Oh and by the way, my husband LOVED this even though he normally doesn’t go for egg salad. So give it a go!
Serves about 4-6