I think most people probably think of egg salad as just a great summertime addition. Personally, I like to make egg salad year around. I think eggs were given such a bad wrap for so long that they now deserve a great comeback.
Egg salad is pretty simple to make and is great on a sandwich, wrap, or salad. The possibilities are endless. I started to post about this a couple weeks ago and forgot to write down some steps. Then my husband said that’s okay just make it again next week. I think he really likes my egg salad.
So this one is for him.
Egg Salad is really pretty simple to make and keeps well in the fridge covered for up to a week. I usually like to make a big bowl and then just have it readily available for a quick snack on crackers or chips or also on a sandwich or wrap.
Who says eggs just have to be for breakfast? I make a lot quiches for dinner and one of my favorite quiche recipes is Three Cheese Quiche with Grits Crust. You might want to check that one out if you’re into Quiche.
- 6 -7 large organic eggs
- 1/3 cup finely diced red onions
- 1/3 cup finely diced celery
- 2 cloves of garlic finely chopped
- 2/3 cup mayo
- 1/4 cup plain full fat greek yogurt
- 1 tbsp. dijon mustard
- 1 tbsp. apple cider vinegar
- 1/2 tsp. garlic powder
- 1/2 tsp. dill weed
- 1/4 tsp. onion powder
- 1/4 tsp. paprika
- dash of cayenne pepper
- salt & pepper to taste
Bring eggs to rolling boil and let boil about 1-2 minutes
Remove from heat and cover
Let stand covered about 15 minutes
Drain eggs and rinse with cold water
Peel and chop eggs and combine with onion, celery, and garlic
Meanwhile in separate bowl combine remaining ingredients for the dressing
Pour over eggs, diced onion, celery and garlic