This egg salad is easy to prepare and makes great sandwiches on sliced bread, slider buns, or small rolls or biscuits. Add a sliced tomato and some lettuce to the sandwich for a delicious lunch.
The egg salad may also be served on lettuce leaves. Add tomato wedges and slices of ripe avocado or serve the salad with soup or a tossed salad.
- 3 large eggs
- 1/4 cup finely chopped celery
- 1 green onion, finely chopped, optional
- 2 to 3 tablespoons mayonnaise
- 1/4 teaspoon salt, or to taste
- dash freshly ground pepper
Put the eggs in a saucepan and cover with cold water. Place the pan over high heat and bring the water to a boil. As soon as the water begins to boil, remove the pan from the heat, cover the pan, and let the eggs stand for about 15 minutes. Remove the cover and run cold water over the eggs to cool them. Peel under cold running water as soon as the eggs are cool enough to handle.
Put eggs in a medium bowl and chop well.
Blend the chopped eggs with the chopped celery and green onion. Add 2 tablespoons of mayonnaise and blend well. Add more mayonnaise, as needed to moisten. Stir in salt and freshly ground black pepper to taste.
Tips and Variations
- Replace the green onion with 1 to 2 tablespoons of finely chopped sweet onion, yellow onion, or red onion.
- For easier peeling, use eggs that are about 1 week old. Very fresh eggs can be difficult to peel.
- Hard boiled eggs are easiest to peel as soon as they're cool enough to handle. Roll the egg on the countertop to loosen the shell and start peeling at the wider end.
- Hard boiled eggs can be kept refrigerated for up to one week. Peeled hard boiled eggs should be eaten within the day.
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