|
 Recipe: Egg Salad
This classic egg salad can be enjoyed in sandwiches or atop a bed of lettuce
and veggies.
| Yield |
enough for 4 sandwiches |
| Time |
20 minutes |
| Tools |
|
| Ingredients |
- ½ c mayonnaise
- several T red or green onion, finely minced
- 1 stalk celery, finely minced
- 2 T fresh parsley, minced
- 1-2 T Dijon mustard
- dash salt and pepper
- 6 hard-boiled eggs, peeled
|
| Directions |
If you're going to eat the egg salad right away, you can use the eggs while they're still warm. Otherwise, let them cool first. Combine everything but eggs. Chop the eggs, stir into mayonnaise mixture, and serve or refrigerate.
|
| Notes |
Also see my recipe for mock (tofu) egg salad. |
| |
Key to abbreviations and conversions |
| |
|
| Sandwich Recipes Vegetarian Recipes A to Z |
|
|
Sign up for my free Veggie Table newsletter to find out about new recipes, articles, and cookbook reviews.
Subscribe to the free
Veggie Table
newsletter
|
| 
|
Laura K. Lawless
All Rights Reserved.
About The Veggie Table
|
|
