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Egg Salad

3 Kinds Of Egg Salad - Celery And Onion, Dill, And Green Olives

For anyone who has laying hens you know that spring brings on an abundance of farm fresh eggs.

Eggs are a powerful source of protein and are highly nutritious. Eggs are one of the few foods that should be classified as “superfoods.”

But what do you do with all the eggs you are collecting everyday?

Make egg salad of course.

An egg salad sandwich is a simple and humble American sandwich dating back to sometime in the 1800s. And if you are anything like me, making egg salad is so much less stressful than making deviled eggs because it doesn’t matter how you peel the egg.

Below are a few of my favorite egg salad recipes.

Classic Egg Salad on bed of lettuce

Classic Egg Salad

1 Dozen eggs
1 Cup Mayo
1/2 Lemon freshly squeezed
Salt and Pepper to taste

Figuring out the perfect way to boil an egg so it peels correctly has always been mind-boggling to me. I am not sure I have figured out that perfect way, especially using form fresh eggs. The easiest way for me to boil and peel eggs is to very lightly crack the egg or with a pin. Fill your pot with your 12 eggs and cover them with water. Bring water to a boil and lightly boil for 10 minutes. Place cooked eggs in a bath of ice water and let completely cool before peeling.

Peel all of your eggs and place in a bowl. Add the rest of your ingredients. The easiest way for me to turn this into egg salad is to use kitchen gloves and just mash the eggs and Mayo together until the eggs broken into the perfect consistency.

Egg Salad garnished with Dill

Egg Salad with Dill

1 Dozen eggs
1 Cup Mayo
1/2 Lemon freshly squeezed
1 Cup of fresh chopped dill
Salt and Pepper to taste

Make the egg salad the same as above just add in a bunch of chopped Dill for a very light and refreshing alternative to the classic egg salad.

Egg Salad with Celery and garnished with Onions

Egg Salad with Onions & Celery

1 Dozen eggs
1 Cup Mayo
1/2 Lemon freshly squeezed
1/2 Yellow onion processed in the food processor
2 Stalks of finely chopped celery
Salt and Pepper to taste

Make the egg salad the Classic Egg Salad just add food processed onion and finely chopped celery for crunch and bite.

Egg Salad garnished with Green Olives and pimento

Egg Salad with Green Olives

1 Dozen eggs
1 Cup Mayo
1/2 Lemon freshly squeezed
1 Cup chopped green olives with pimentos
Salt and Pepper to taste

Make the egg salad the Classic Egg Salad just add chopped green olives and pimentos for a tangy alternative to classic egg salad.

Side note:

  • Although I really enjoy egg salad all different ways, the classic egg salad is by far my family’s favorite, the easiest to make and the least expensive version.
  • Egg salad is to keep on hand especially if you are doing low carb or keto. It is packed with protein and fills you up. It stores well in the refrigerator so make a bunch.
  • The classic way to eat egg salad is on toasted bread. Of course, the better quality bread the better your sandwich will taste. Egg salad also goes great on top of the salad or in lettuce to make lettuce wraps.
  • Duck eggs are a great alternative especially if you like your egg salad extra creamy. If using duck eggs increase your cook time to 15 minutes on a general boil.
  • Don’t forget to add lemon juice to your egg salad to cut the fat. It makes a huge difference.
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