Egg salad is a classic American entree. It can be eaten on top of a bed of lettuce or between two slices of bread. It’s one of those classic, easy recipes. This particular recipe only takes 5 minutes total. That is if you are starting with hard boiled eggs.
The ingredients include hard boiled eggs, mayo, paprika, rosemary, and Dijon mustard. Add salt and pepper to taste. If you’d like a healthier version you can substitute the mayo with Greek yogurt.
If you’re not starting with hard boiled eggs, it will take you a little longer than 5 minutes. Put the water on the burner and wait till it starts boiling. Add 3 eggs and let boil for 10 minutes. After 10 minutes turn off the burner and let it sit for another 10. Then, put the eggs in cold water to “shell-shock” them. This will allow the shells to peel easier.
When your eggs are hard boiled, you can cut them into quarters. Add the rest of the ingredients to the mix and combine them until you’ve reached your desired consistency. Once this is finished, you can serve on bread or lettuce. We recommend serving the egg salad on “toasted rustic bread.” You can also try adding a bit of lettuce, sliced tomato, sliced onion, and/or cheese to your egg salad sandwich. Enjoy this classic dish with a friend, this recipe makes 4 servings.
- 6 hard-boiled eggs, peeled
- 1 tablespoon relish
- 3 tablespoons mayo
- 2 teaspoons Dijon mustard
- 1 pinch rosemary, crushed
- 2 tablespoons green onion, green part only
- Pinch of ground pepper
- Bread of Choice
Mash eggs with a fork until you reach the desired consistency. Add remaining ingredients and mix. Allow the egg salad to sit for at least 15 minutes in refrigerator. While the egg salad sits, cook the bacon and wash the spinach.