Mom wants egg salad for lunch today. Here’s the recipe we have. Michael is going to help make the “Plus” variety. No capers, chiles, or olives for mom. So he plans to set aside half without those and then mix those into the rest.
Basic Egg Salad and Egg Salad Plus Recipe originally found here
Ingredients
Basic Egg Salad:
8 hardboiled eggs
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup finely chopped celery (optional)
-OR- “Egg Salad Plus”
1 teaspoon chopped chipotle chilies in adobo
2 tablespoons chopped fresh chives or green onions
1 small carrot, grated (not for induction dieters)
2 tablespoons chopped green or black olives
1 tablespoon chopped sun-dried tomatoes
1/2 tablespoon chopped fresh dill (or 1 teaspoon dried dill)
1 tablespoon nonpareil capers, drained
Directions
1. Chop eggs roughly, or push them through the large-holed side of a four sided box grater.
2. In a large mixing bowl, mix eggs with mayonnaise, mustard, salt, and pepper into with a wooden spoon.
3. Stir in chopped celery, if using.
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