Vegetarian recipes and info

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
  • large bowl
  • wooden spoon
  • 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
    and chopped
Directions Combine everything but the eggs.

Fold in the eggs, and serve or refrigerate.

Notes 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.

If you don’t eat eggs, try my recipe for mock (tofu) egg salad.

  Key to abbreviations and conversions
#celery #eggs #herbs
American RecipesClassic RecipesComfort FoodEasterEasy RecipesQuickiesSaladsSandwiches and Burgers

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