Another classic egg salad made with hard boiled eggs, red and green onion, lemon, seasonings, parsley, mayonnaise and Creole mustard.
Another Egg Salad
It's sure been another hot summer hasn't it y'all? And it seems to be all over the country so I guess we're all in good company.
Well, it is summer! But... I'm SO ready for fall.
I'm still plugging away over here cooking up a storm anyway. I mean, no matter the weather, we still gotta eat, right?
Well, it is summer! But... I'm SO ready for fall.
I'm still plugging away over here cooking up a storm anyway. I mean, no matter the weather, we still gotta eat, right?
Still, there are days where the heat is just too exhausting to me and egg salad is a welcome addition, whether stuffed into a fresh garden tomato, spooned onto sandwich bread, or scooped on a plate with some crackers.
I keep a constant supply of boiled eggs on hand in the fridge and have for years. It might be a throw back to my low carb days, but they are handy when you just need a little quick snack plus they're nice to have on hand for making a quick egg, chicken, shrimp, ham or tuna salad for sure!
I have a classic version of egg salad I've been making for years and it's always my go-to, but I've been getting a little bit more adventurous here lately and trying a few different things, often based on a reader suggestion from our social media - although this one doesn't really go too far out on a limb.
Just a quick reminder.... if you aren't interested in the chit chat, info, photos, tips and such on a blog, as always, you'll find the complete recipe text with measurements and instructions, as well as a printable document, a little bit further down the page. Just swipe or scroll down to the bottom of the post!
Here's what you'll need to make this Egg Salad:
6 large eggs, boiled and chopped
1/4 cup chopped red onion
1 small green onion, sliced
1 teaspoon lemon juice
1/4 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/4 teaspoon Creole or Cajun seasoning, or to taste, optional
1/2 tablespoon dried parsley
1/4 to 1/2 cup real mayonnaise, to taste
2 teaspoons Creole or yellow mustard
Add everything except the mayonnaise and mustard to a lidded storage bowl and give it a toss.
Add 1/4 cup of the mayonnaise along with the mustard and stir together.
Add additional mayonnaise to taste, seal and store in the fridge for about an hour to allow the flavors to meld together, or until needed.
Use as a sandwich filling, scooped onto a plate with crackers, over a bed of shredded lettuce or stuffed into a fresh garden tomato.
For more of my favorite egg salad recipes, check out this collection on my Pinterest page!
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