Basic Egg Salad
Egg Salad is great as a side for dinner parties and braais, and it’s simple to put together!
4
10 min
1
Ingredients
- 6 hard-cooked eggs, peeled and coarsely chopped
- 2 tbsp (30ml) regular or light mayonnaise or yoghurt
- 1/4 cup (50ml) chopped green onions
- 2 tsp (10ml) Dijon mustard or to taste
- Garlic powder to taste
- Salt to taste
- Hot pepper sauce to taste
Method
Step 1
In a bowl, combine eggs, mayonnaise or yogurt, onions, mustard and seasonings.
Step 2
Use as directed for one of the variations.
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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 chilli powder, to taste. Spread filling over four 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.
Tips
- 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.