So, Easter’s over and you still have a fridge full of hard-boiled eggs. Not to worry, here’s a delicious and quick recipe for egg salad that I whipped together for lunch today. As usual, I didn’t measure, so these are approximate, depending on your taste preferences and the size and number of eggs.
Lindsay’s Tangy Egg Salad
- 10-12 boiled eggs (I prefer soft boiled to preserve the properties of the yolk)
- 1/3 C. mayo (homemade is best!)
- 1/3 C. finely chopped mild onion or scallion (I used green)
- 3-4 stalks finely chopped celery
- 1 T. dijon mustard
- 1 T. raw apple cider vinegar
- 1/2 tsp. paprika
- 1/2 tsp. unrefined sea salt
- pepper to taste
1. boil the eggs (I let them set in a rolling boil for 7 mins)
2. rinse, peel, and chop the boiled eggs, I prefer a coarse chop
3. toss in all remaining ingredients and stir well.
I ate it plain, straight out of the bowl! But you can do these on bread, as a wrap, or over greens.
So, so, yum.
live well. be well.
