Classic Egg Salad
Does egg salad remind you of the 1950s or is that just me? It’s one of those old, classic retro recipes that is so simple yet so delicious. It’s almost nostalgic to me even though I didn’t really eat egg salad as a kid…ya know?
I asked y’all on Instagram if you wanted a classic egg salad or a Thai-inspired one and you voted for Thai so here I am with a classic recipe! Lol.
But I figured it would be best to keep it classics because there are a few fun ways to spice it up (literally and figuratively!) So in the notes section at the bottom of the recipe there’s a few twists you can do with this dish!
Egg salad is delicious on toasts, as a sandwich, or simply by itself! I served mine on Base Culture’s Cheese Bread—it’s grain-free, gluten-free, dairy-free, preservative-free, and paleo. It doesn’t really even have much of a cheese flavor, but I chose this one because it doesn’t contain almonds (something I’m avoiding if you’re following my Holistic Health Journey)!
Also random note about this bread: I sometimes it it topped with nut butter and sliced bananas, which sounds so bizarre but that’s just proving that you can’t taste the “cheese.”
I love this recipe for a simple summer lunch or dinner that you can make in advance and keep in your fridge for a few days!
Okay, let’s get cooking!!
Classic Egg Salad (using 8 hard-boiled eggs)
Ingredients:
8 hard-boiled eggs (don’t know how to hard boil an egg?? click this link)
2 heaping tbsp. mayonnaise
2 tbsp. dijon mustard
small dash of pickle juice
generous amount of salt & pepper
sunflower sprouts to top
curry powder to top (trust me, it’s amazing)
top notch measuring tactics if you ask me!
Instructions:
start by hard boiling your eggs. this is best at least a few hours in advance so your eggs can cool
after your eggs have cooled, peel them by removing the shells. chop eggs into size of your liking (I like my egg salad to have some bigger pieces of egg) and transfer to a medium-size mixing bowl
in a small bowl, combine the mayonnaise, dijon mustard, pickle juice, salt & pepper and mix to combine
pour dressing into bowl with eggs, mix to combine and season with a titch more salt & pepper
serve over toasted bread, sprinkle with curry poweder, top with sunflower sprouts, serve, & enjoy!
notes:
thai egg salad: add 1 tbsp. full fat coconut milk and 1 tbsp. coconut aminos to your dressing and top with green onions and cilantro (I recommend using two more eggs if you take this route so your dressing won’t water down your eggs)
some other ingredients you can use on your egg salad are curry powder, paprika, dill, sunflower sprouts, diced avocado, radishes, tomatoes, roasted tomatoes, pickled onions, or bread & butter pickles
pro tip: toast your bread or use a crunchy bread to really get that crunchy and soft combo with this egg salad!
Tag me on Instagram with a photo of this recipe so I can see your creations!! :)
