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katie's egg salad

(1 rating)
jedi_gert avatar
Recipe by
Nicole Szonye Rhodes
@jedi_gert
Livonia, MI

Mom's awesome egg salad for sandwiches. I have changed it a TINY bit to make it healthier but otherwise it tastes just exactly the same.

(1 rating)
yield 4 serving(s)
prep time 5 Min
cook time 20 Min
method Blend

Ingredients For katie's egg salad

  • 1/2 tsp
    ground corriander
  • 1/8 tsp
    oregano, dried
  • 1/8 tsp
    savory
  • 1/8 tsp
    black pepper
  • 1/8 tsp
    bacon salt
  • 1/2 c
    diced celery
  • 6
    eggs, hard boiled
  • spring greens
  • sliced whole grain bread
  • hellman's olive oil mayonnaise

How To Make katie's egg salad

  • 1
    Combine all spices and set aside. Boil eggs (my best way to do this is cover eggs with over an inch of ice cold water, bring to a boil, take off heat, let stand for exactly 15 minuets then run under cold water for 5 minuets. Leave eggs in cold water until ready to peel.
  • 2
    Peel and chop eggs. Add celery. Add seasoning mix (I don't always add all of it, save the rest for the next batch if you prefer a more mild version of this salad as I do.). Add mayo (you could also use the canola or low fat versions but the olive oil is the tastiest and healthiest version) until just creamy, usually about 2-3 heaping tablespoons full.
  • 3
    Serve on whole grain bread with spring greens (you could use romaine if spring greens are out of season)
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