Egg Salad

Egg Salad, creamy, delicious and a favourite with my little family. We have an abundance of farm fresh eggs, so this is the perfect way to ensure they will all be eaten.

You can serve this with a BBQ, on salad greens, or just enjoy on a sandwich, wrap or roll.

The key to this being the best egg salad EVER, is the mayonnaise. No mayo compares to the Best Foods brand, if you use this brand, you’ll know exactly what I mean.

Ingredients –
8 large hard boiled eggs. (If the eggs you have are small, just boil a few extra).
1 cup of Best Foods mayonnaise.
2 stalks of celery sliced and then finely diced
2 stalks of spring onion finely sliced
1/2 teaspoon of Vegeta
1 teaspoon of ground paprika
1 tablespoon of wholegrain mustard
Black pepper to season.

For a spicy version you can add fresh or dried chilli, cayenne or a dash of tobacco sauce. You can also use Spanish onion instead of spring, I just find these are milder and my kids prefer them.

Method –
In a large bowl, combine the mayonnaise, celery, spring onions and seasonings, and stir until combined.
Boil, peel and dice your eggs into small pieces. I cut into quarters and then slice 3-4 times. Add to the Mayo mixture, stir until the eggs are well coated and viola.

Sooooo good, I love to devour some of this on a bread roll with lettuce.

*store in an airtight container in the fridge and consume within 2 days.



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