Monday, August 2, 2010

Egg Salad Recipe

There is sometimes that last minute panic that hits you before your party starts

"Did I make enough food?"

And after I made a dozen deviled eggs I was worried there wouldn't be enough. So just to be sure I boiled another dozen in case I needed to replenish...The other side of that coin is when you don't need them you have a dozen hard boiled eggs that you need to find something to do with.

Until a couple of years ago I never liked egg salad. I never saw a version that looked appetizing enough to try. When I was working at a bed and breakfast inn, the Chef made me try his recipe and he wouldn't take no for an answer. So I tried it. It had kick from dijon mustard, was flavored with just enough salt and didn't have too much mayonnaise. It was comfort food without a doubt.

So for the last week I've been enjoying egg salad for lunch. And no eggs were wasted in the making of this blog post.

Egg Salad
12 hard boiled eggs
1/2 - 3/4 cup mayonnaise
1/4 cup dijon mustard
1 tbsp dill
salt and pepper to taste

Dice hard boiled eggs and add remaining ingredients. Perfect for easy lunches throughout the week.


  1. I made this last week but without dill (I used pickles instead). I saved the leftover egg mixture in my refrigerator and then accidentally dropped the bowl on the floor the next day! I was so disappointed because it tasted so good. Your post is now making me want to make it again. I will make less the next time to avoid leftovers. :)

  2. I use green dill and sliced green olives in my egg salad. Great in a pita lined with alfalfa sprouts or shredded lettuce.

  3. Oh man this looks delicious!
    Everything here looks so yummy! And your photographs are beautiful.
    I recently launched my own blog I'd love for you to check it out and let me know what you think! Thanks and Happy Cooking!


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