Simple Egg Salad

Do you know where Egg Salad came from?  Google claims that there isn’t a particular person credited with the invention, but that it has been around since the early 1800’s.

Egg Salad… strange name to me. But then I have to be in the mood for eggs to enjoy them. My favorite way is the Quick and Easy version listed below:

Basic quick and easy egg salad….. Boil 1 egg. Peel, Chop and Mix with 1 tablespoon mayo. Salt/Pepper done!

[Tweet “Basic quick and easy egg salad….. Boil 1 egg. Peel, Chop and Mix with 1 tablespoon mayo. Salt/Pepper done!”]

However, when I need to make a larger batch I use the following as a guide:

INGREDIENTS:

12 Eggs
3-4 tablespoons mayonnaise (adjust to personal taste)
2 tablespoons prepared mustard
1 teaspoon celery seed
1 teaspoon dried minced onion
1 teaspoon dried parsley
salt and pepper to taste

DIRECTIONS:

~ Place eggs in a saucepan and cover with cold water (check for freshness). Liberally salt water (will help the eggs seal to make easier peeling).

~ Bring water to a boil; cover, turn off heat and leave eggs along for 16 minutes.

~Pour off hot water and cover eggs in cold water to cool (toss in a couple of ice cubes to chill quickly).

~ Peel eggs as soon as possible.

Once eggs are peeled, place in large bowl and chop with a knife or pair of scissors. Yes, scissors work great in the kitchen for chopping and the kids can get involved!

Mix in the mayonnaise, mustard, celery, onion, parsley and salt and pepper.

Makes about 8-10 sandwiches

Optional:

Try adding any of these to change it up:

~ Relish (sweet, butter or dill)
~ Olives
~ Sliced Almonds
~ Vinegar (replace the mustard)
~ Sour Cream (replace the mayo)
~ Peppers (Sweet Red or your choice)