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Basic Egg Salad
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| Number of Servings 4 Preparation 10 min. Ingredients 6 hard-cooked eggs, peeled and coarsely chopped | |
| 2 tbsp | regular or light mayonnaise |
| yogurt, alternative | |
| ΒΌ cup | chopped green onions |
| 2 tsp | Dijon mustard, to taste |
| to taste | Garlic powder, alternative |
| salt, to taste | |
| hot pepper sauce, to taste | |
Method
In a bowl, combine eggs, mayonnaise or yogurt, onions, mustard and seasonings. Use as directed for one of the variations below.
Variations
Honey-Dijon: Use Honey-Dijon mustard to make Basic Egg Salad; add 3/4 cup (175 mL) chopped dill pickles. Place a slice of ham on each of 4 slices of rye or pumpernickel bread. Divide egg salad mixture between sandwiches and top with slices of bread. Serve immediately or refrigerate.
Tex-Mex: To Basic Egg Salad, add Tex-Mex seasoning or chili powder, to taste. Spread filling over four 6-inch (15 cm) flour or whole wheat tortillas. Sprinkle with 2 tbsp (30 mL) chopped fresh coriander or parsley. Roll up tightly. Serve immediately or cover with plastic wrap and refrigerate. Serve with tomato salsa as a dip.
Tip
If you are making egg salad for a crowd, mash the eggs with a pastry blender or potato masher or run them through a food mill.
Do you need hard-cooked eggs in a hurry for a salad? Crack the eggs into a poacher and cook them until they are done as desired. Immerse in cold water for rapid cooling. Same taste with no peeling.
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