Simply Delicious Egg Salad

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I’ve always been a fan of eggs. Period. All kinds. (well omelets aren’t my jam, but everything else is awesome). When summer rolls around, I don’t know why but I think of egg salad. I used to spend a lot of time at the lake, and you can take a loaf of bread and tupperware container of egg salad – toss it in the cooler – and instant yum on the boat.

It just warmed up here in KC, and due to being pregnant I am missing my eggs benedict, runny fried or poached eggs, and all that eggy delicousness. I am excited to have my 2nd child – but man this time around giving up all those fun foods is WEARING on me. So I was really really CRAVING eggs, and egg salad popped in my head. So I made it. Cheap, Easy, Fast, Delicious…boom.

I’ll toast bread and smear some egg salad on it, take the salad to work with some crackers, or eat it plain (yes, yes I will). If you like deviled eggs or egg salad – you’ll love this recipe.

Ingredients:

  • 7 eggs
  • 1 tbsp dried dill
  • 1 tbsp fresh chopped parsley
  • 2 stalks celery – chopped into very small dice
  • 3/4 cup mayonnaise
  • 1/4 cup mustard
  • 1 tbsp fresh lemon juice
  • salt
  • pepper

Directions:

  1. Place eggs in a pot of cool water
  2. Place on stove and bring to boil.
  3. Once you see rolling bubbles, put on timer for 8 minutes.
  4. When timer goes off,  remove from heat immediately and dump out the hot water/boiling water. Immediately run cold water over eggs. I usually run the cold water for about 30 – 45 seconds to ensure eggs have reduced significantly in temperature.
  5. Let sit in cold water for just a few minutes – you can get your celery and parsley chopped now.
  6. Peel eggs
  7. Chop eggs in half
  8. Place flat side down and then chop lengthwise and then crosswise – small dice
  9. Place chopped eggs into mixing bowl
  10. Add in chopped celery
  11. Add in dill and parsley
  12. Add in mayo and mustard
  13. Add 2 pinches of salt and 2 pinches of pepper
  14. With spatula, fold all ingredients together carefully
  15. Taste – add more of whatever ingredient you think it needs more of. I usually like more mayo and salt. Just follow your tastebuds!
  16. Refrigerate for at least 2 hours – to get really cold and let flavors meld.
  17. Enjoy!
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boiling eggs

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soaking in cold water

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ingredients (minus lemon)

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eggs ready for chopping!

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cutting eggs lengthwise first

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cutting eggs crosswise now

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added celery to eggs

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all ingredients in bowl – ready to mix

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all ingredients folded together