A more classic take on egg salad, but I do love the crunchy bits in this one. As you can tell I am not a fan of just throwing a few things together. Try this one on your favorite bread and enjoy!
If you want to make a great, basic deviled egg, delete the celery, add in 1/2 teaspoon of onion powder, cut the mayo in half, and mix with the yolks, then pop in the egg white shells!
Chris’ Egg Salad Dijon
Makes 16 ounces, about 4 servings
|Eggs, hard boiled, peeled, diced
Mayonnaise, I use Kraft Olive Oil
Celery, fine dice
- Begin by cooking your eggs, peeling them, and allowing them to cool for at least 3 hours, if not overnight.
- Mix all of the ingredients except the celery and the eggs well with a whisk.
- Fold in the eggs gently so as not to break everything apart.
- Store with plastic wrap pressed directly on the surface of the salad to give it some longer life, for about 4 days.