- Prep Time:
- 10 min
- 6 hard-cooked eggs, peeled and coarsely chopped
- 2-3 tbsp (30 mL) light or regular mayonnaise
- 1/4 cup (60 mL) chopped green onion (optional)
- 2 tsp (10 mL) Dijon mustard
- 1/8 tsp (0.5 mL) salt
- 1/8 tsp (0.5 mL) pepper
- Garlic powder, to taste (optional)
Combine eggs, mayonnaise, onions, mustard, salt, pepper and garlic powder, if desired, in small bowl.
Use as a sandwich filling or spread on crackers. Makes 2 cups (500 mL).
Honey-Dijon: Use Honey-Dijon mustard to make Basic Egg Salad; add 3/4 cup (175 mL) chopped dill pickles. Place slice of ham on each of 4 slices of rye or pumpernickel bread. Spread egg salad over ham, then cover with another slice of bread. Serve immediately or refrigerate.
California: To Basic Egg Salad, add 3 tbsp (45 mL) chopped sun-dried tomatoes and 2 tbsp (25 mL) chopped fresh basil (or 1/2 tsp/2 mL dried basil). Split 4 crusty rolls in half or cut four pita breads in half. Fill with egg salad and top with alfalfa sprouts. Serve immediately or refrigerate.
Tex-Mex: To Basic Egg Salad, add 1/8 tsp (0.5 mL) Tex-Mex seasoning or chili powder. Spread filling over four 6-inch (15 cm) whole wheat tortillas. Sprinkle chopped fresh cilantro or parsley over top. Roll up. Serve immediately with salsa as a dip, or cover with plastic wrap and refrigerate.
If making egg salad for a crowd, mash eggs with a pastry blender or potato masher.
Need hard-cooked eggs in a hurry? Crack eggs into a poacher and cook until whites and yolks are firm. Immerse in cold water for rapid cooling.