Egg Salad
Simple, classic salad with a little crunch.
Egg Salad
Serves 2-3
A simple old fashioned lunchtime sandwich sure to fulfill every nostalgic craving.
“Recipe Tips:
1. The eggs in this recipe are cooked to just under hard-boiled. If you’d like your eggs cooked firmer, add 2 minutes to the boiling time.
2. There are a range of seasoning measurements so that you can season the egg salad to your taste. I’d suggest beginning with the lesser amount and adding more as desired.”
Ingredients
8 eggs
70g (1 small) green bell pepper, finely diced
50g (4 whole) scallions, finely diced both green and white parts
Dressing
4-6 T mayonnaise
1 T whole grain Dijon mustard
1 - 2 garlic cloves, minced
0.75 - 1 t kosher salt
0.25 t pepper
0.25 t onion powder - optional
0.25 t garlic powder - optional
Recipe Know-how
1. Place eggs in a large pot. Cover by about 3 inches in cold water. Bring eggs to a boil, boiling for times listed below. Turn heat off and allow eggs to sit in water 3 minutes.
Large eggs – 5 minutes
XL eggs – 7 minutes
2. After eggs have fully cooked, pour off hot water and run under cold water. Fill and empty the water in pot 2 times. Peel eggs and set them aside.
3. In a large mixing bowl, combine 4 T mayo with dressing ingredients, bell pepper and scallions.
4. Add eggs to the dressing. Using a potato masher, mash the eggs until the whites are in bite-sized pieces. Switch to a spoon and stir to fully combine.
If desired, the eggs can be chopped prior to adding to the dressing.
5. Taste for seasoning adding more salt, pepper mustard and mayo as desired.
6. Serve.
