This salad is so creamy, delicious and VERY easy to make. I don’t know why it’s taken me for ever – all of seven years- to create this at home. Hm..🤔. Anyways, egg salad makes a wonderful appetizer with crackers or over salad greens. It’s an appealing filling for sandwiches and wraps. You can also eat yourself skinny by enjoying it in a lettuce cup or stuffed in avocados or tomatoes.
The perfect eggs for thus salad should me a little moist in the centre. How do you achieve this? Start by bringing your eggs to room temperature and placing them in a saucepan. Pour room temperature water in the pan to about an inch above the eggs and bring to the boil. Set the timer for 5 minutes. Using a slotted spoon, remove the eggs from the saucepan and put them in ice cold water to stop the cooking process. Peel and use as needed.
To bulk up the salad and give it more crunch in each bite, I added finely diced and sliced celery and spring onions. You may also use onions, shallots or even carrots..anything without high water content works really well.
The dressing brings the ingredients of the salad together in a beautiful way. Using the best quality mayonnaise to “just dub” the ingredients is awesome. You may swap it for yoghurt- greek yoghurt even, with it’s higher protein and lower calories and fat. Lemon juice brings the entire combo to life with that zing. I love, love, love fresh coriander and I had to add it for the fresh aroma and that comforting feeling.
How did I enjoy my egg salad? I spread it on some homemade garlic rolls….😋😋. Each bite was a taste of heaven, I really did get down on my knees and bless the Lord Jesus for the gift of taste🙏😃. Each bite is fulfilling and makes you feel right at home. This is definitely gonna be part of my diet hence forth. You too I hope.😀.
DELIGHTFUL EGG SALAD RECIPE
Serves: 4 Preparation time: 15 minutes Cooking time: 10 minutes Total time: 25 minutes
- 6 large Eggs
- 4tbsp Celery, finely diced
- 3 tbsp Spring onions, thinly sliced
- For the dressing
- 1/4 cup Mayonaise
- 2 tsp Dijon mustard
- 2 tbsp Fresh coriander, finely chopped 2 tbsp Lemon juice
- Salt and pepper to taste.
- Boil the eggs, peel, chop and set them aside.
- Combine the dressing ingredients in a bowl and using a balloon whisk, stir to combine. Pour over the chopped eggs and using a wooden spoon, gently fold the ingredients together.
- Serve immediately or cover with cling film and chill for later.