Deluxe Egg Salad

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This wonderful salad is an adaptation of a recipe I think originated with Moosewood, or the Cabbagetown Cafe. That one was handed to me and I adapted it further, to this one.”
READY IN:
40mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Put eggs into water to cover, bring to full boil, turn heat off and leave for 15 minutes.
  2. When timer goes off, run cold water over them til lukewarm.
  3. Cook the potatoes at the same time in another pan, just until fork tender.
  4. Drain and hold.
  5. Chop the almonds, celery, scallions and put into bowl large enough to hold all ingredients.
  6. Add the pickle relish and the Potatoes, now somewhat cooler.
  7. Peel and chop the eggs somewhat chunkily.
  8. If using processor, do a burst technique.
  9. Add the eggs to the salad ingredients.
  10. Mix the dressing, and combine with all the rest.
  11. Eat warm or cold, on bread or not.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: