It’s the week after Easter, which means many of us have a lot of boiled eggs needing to be used up.I love egg salad at all times of year, so now is the perfect excuse to whip up a batch. My egg salad is a little different every time, depending what i have on hand and what my mood is. It tends to be a bit crumbly and escape from betwixt the sandwich bread every so often. This weekend i will mush it with my potato masher to reduce this effect some.
The basics revolve around these elements:
- Boiled eggs, 1 or 2 per serving depending on hunger
- Finely diced onion
- Finely diced pickle or green tomato relish
- Dried basil
- Cracked pepper
- Other dried herbs: turmeric, oregano, thyme, cumin
- Finely diced garlic or garlic powder
- Paprika, sweet or smoked
- Bacon bits
- Smoked salmon
- Cayenne/ pepper flakes
- Sun dried tomatoes
I like to finely dice up the onions and garlic first and place in bottom of small bowl. After cooking the eggs, i burn my little fingers peeling them while still hot, cut in half on cutting board and place cut side down onto onions. There, i cut with a knife into little dices, then mush a bit, mixing the egg with the onions. Repeat with as many eggs as you plan to use. Let’s base the amounts in this recipe on 2 eggs.
Mix the eggs with the onions, add pickles if you’re using them and a good spoonful of mayo. I usually use about equal amounts of mayo and mustard, and not a ton of either. I can always add more mayo to my sandwich bread, right? Mix well and add whatever herbs/spices you like to taste. Finally, throw in any special touches like bacon bits or smoked salmon at the end and serve on some soft bread. You could also serve on toast, a waffle, or eat out of the bowl with a spoon!
I love egg salad. I think the most important thing is to be sparing with the mayo, don’t forget the mustard, and taste as you mix as too many flavors can muddle things up a bit.
What will you be doing with your leftover Easter eggs?