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Classic Egg Salad Recipe

March 19, 2010 By Sage 1 Comment

I’ll bet many of us are a little over 2 weeks away from having more hard boiled eggs than we know what to do with!

I’m not sure what the Easter egg situation is in Denmark (though I do get a 4 day weekend!), so today, I whipped up a batch of egg salad, and voila! Lunch is served…

Classic Egg Salad Recipe

Classic Egg Salad Recipe

6 hard boiled eggs
1/4 cup mayonnaise
1 T yellow mustard
1/4 t freshly ground black pepper
1/8 t salt
1 stalk celery
a generous hunk of onion

I make my egg salad in a food processor because it only takes about 5 minutes, and really , it’s only egg salad, so there’s no reason to complicate matters.

I pulse the celery and onion in the large work bowl outfitted with a chopping blade until it’s chopped pretty small, but not too small because it will get even smaller when I add the eggs, etc. and I like a bit of crunch.

Then I peel the eggs and add them whole, along with the mayonnaise, mustard, salt and pepper. I pulse it again until it’s well mixed and still a bit chunky, but this is really a matter of personal preference.

Today, I ate it on a slice of multigrain bread… delicious!

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Filed Under: Food, Recipes, Vegetarian Recipes

Comments

  1. Fran says

    March 19, 2010 at 6:53 PM

    That sounds absolutely delicious, will try out at the weekend. In the UK we get a four day Easter weekend too, but forget the hard boiled eggs, we go for chocolate ones in a really big way!!!!!

    Reply

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