Jenn's Egg Salad
"I hate egg salad, Gerald loves it, so I made this."
photo by Andi Longmeadow Farm
- Ready In:
- 15mins
- Ingredients:
- 9
- Yields:
-
3 Sandwiches
- Serves:
- 2-3
ingredients
- 3 hard-boiled eggs
- 1⁄4 cup mayonnaise (used Olive Oil Mayo)
- 1⁄4 cup celery top (leaves)
- 1⁄4 cup vidalia onion, finely diced
- 1⁄4 teaspoon celery seed
- 1⁄8 teaspoon black pepper, freshly ground
- 1⁄8 teaspoon garlic salt
- 1⁄8 teaspoon dried mustard
- 3 -4 drops champagne vinegar
directions
- Cut eggs in half, remove yolks. Subtract 1 whole yolk, toss it or use it for salad fixings.
- Chop egg whites into uniform pieces.
- Mash remaining yolks and fold in mayonnaise.
- Add vinegar to yolk and mayonnaise mixture to make dressing.
- In separate bowl combine all other ingredients.
- Carefully fold dressing into the other ingredients.
- Chill at least 30 minutes before serving.
- Serve on bread, lettuce cups, or crackers.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Absolutely lovely~in every-way! I followed this exactly, and I have to say, I love, love, that fact that you don't add all the yolks! This makes a lighter, both nutritionally, and color wise fabulous bite of egg salad. Otherwise, followed to the tee! :) Thanks so much for adding such a lovely egg salad! I served mine sitting on atop fresh lettuces.
RECIPE SUBMITTED BY
MythThyng
Manch-Vegas, NH
I live in beautiful New Hampshire where we get to enjoy all four seasons. I don't have any children yet, but I have 2 kitties; Otto, and Lazareth. I recently got married to my DH Gerald (November '09). I like to create jewelry and am now partnering with my MIL on a side business doing so (Art Marketing). I am also working on writing a book in my spare (ha!) time. I would like to be able to visit Hawaii, Ireland, Scotland, Germany, and New Zealand some day. Cooking is one of my biggest passions. I would say I started cooking at about 7 years old in self-defense. My mom couldn't boil water without an instruction manual. (The poor woman could burn cold cereal!) Up until 2002'ish I had been mostly an improvisational cook. In the last few years I started thinking of actually using "real recipes" (for things other than baking) to learn more about ethnic cuisines and get familiar with their common ingredients and techniques. At the moment, I am into Asian foods like Thai, Indian, Chinese, and Japanese. So, here you find me!
