Spring is here and our five chickens have kicked into overdrive: we’re averaging three eggs a day. We’re giving eggs away. We’re eating eggs for breakfast, lunch, and dinner. We’re rather desperately making angel food cakes. Lemon curd. Crustless quiches. And, of course, egg salad. Fast, easy, and delicious, egg salad is great because it is a tasty base to which you can add whatever you like. Purists can keep it simple. Everyone else can go crazy. It is hard to go wrong with egg salad. Use it for sandwiches, salad topping, a nice snack on crackers. Use up those eggs and enjoy!
6 hardboiled eggs, peeled and roughly chopped
3 Tablespoons mayonnaise of your choice
1 teaspoon mustard
¼ teaspoon paprika
1 Tablespoon sweet onion, minced
1 Tablespoon celery, minced
1-2 teaspoons sweet pickle relish
Salt & pepper to taste
Consider: fresh dill or fresh parsley; chopped pickled jalapenos; Tabasco
How to Make It:
Well, it doesn’t get much easier than this: gently combine all your ingredients. That’s it. Remember: this is all about what you enjoy. Not a pickle relish fan? Leave it out! Want more or less mayo? Go for it! Today I’ve also added minced pickled jalapenos and Tabasco.
Check your seasoning. If you’re using Tabasco, remember that’s adding some extra salt, so taste before you liberally add an extra pinch.
I like to let my egg salad rest in the fridge for a few hours, so all those flavors combine.