Joanne and I like egg salad to be simple, with as little ingredients as possible. We add a little mayonnaise for moisture, celery for crunch, fresh herbs and a small amount of lemon juice to brighten things up.
1 tablespoon finely chopped chives, parsley or dill
1 teaspoon fresh lemon juice
Salt and fresh ground black pepper, to taste
Stir eggs, mayonnaise, celery, chives and lemon juice in a bowl. Season with salt and pepper.
Egg salad is best eaten within 2 days of making it. We recommend using freezer-safe glass containers to store egg salad.
Adam and Joanne's Tips
To make hard-cooked (hard-boiled) eggs, in a saucepan, cover eggs with 1 inch of cold water, bring to a boil then immediately remove from heat and cover with lid. Let eggs stand, covered in the hot water for 12 minutes. Then plunge eggs into ice cold water to stop the cooking. A full tutorial with photographs can be found here: How to Cook Hard Boiled Eggs.
Nutrition Facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values. We assumed mayonnaise and did not include any bread.
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NUTRITION PER SERVING: Calories 241 / Protein 13 g / Carbohydrate 2 g / Dietary Fiber 0 g / Total Sugars 1 g / Total Fat 20 g / Saturated Fat 5 g / Cholesterol 375 mg
AUTHOR:Adam and Joanne Gallagher
The full recipe post can be found on Inspired Taste here: https://www.inspiredtaste.net/23080/simple-egg-salad-recipe/