simple egg salad

simple egg saladSpring is around the corner and it’s the perfect time for cold sandwiches like egg or chicken salad. Egg salad is such a simple and quick sandwich to throw together, especially if you have hardboiled eggs already made up, and it’s the perfect Meatless Monday sandwich.

To be honest, I have never made egg salad at home until this past year. I usually just ate it when I went out for lunch. John decided to boil up some eggs on day and suggested we make some egg salad for lunch. We didn’t have a recipe on hand and we both knew we didn’t want a mayonnaise laden sandwich, so I went to Heidi’s blog (my other favorite go-to person for recipes, besides the Barefoot) to see if she had a recipe. Well, she did, and it looked simple and exactly what we were looking for. We made up a batch and loved it. The kids even gave it the thumbs up (although Eli’s thumb was a bit sideways). This recipe is pretty basic, so feel free to add to it what you wish like, red onions, green onions, pickles, black olives or capers.  Really, feel free to doctor it up anyway you want. I like things simple, so this version works for me.

DSC_0027-2

simple egg salad:

Recipe from 101 cookbooks
makes enough for 4 sandwiches

  • 6 large eggs
  • 4 tablespoons plain Greek yogurt or mayonnaise – you can add more or less here depending on how moist you like your salad
  • sea salt and freshly ground pepper to taste
  • 2 celery stalks, washed and chopped
  • 2 tablespoons fresh chives, chopped
  • optional – squeeze of fresh lemon juice

DSC_0002-3To make this an easy week-night meal, I hard-boil my eggs the day before, so all I have to do when it comes to dinner is peel the eggs and assemble the salad.

For those of you that are not familiar with how to hard-boil an egg, I will show you the method I use. I follow the Cooks Illustrated  foolproof method, as I truly trust those guys when it comes to cooking, and I get great eggs every time.

Gently place 6 large eggs in a single layer in a medium sized saucepan.  Note: You want to make sure that you have a pan large enough to hold the eggs in a single layer, covered by an inch of water. Cover with 1-inch of cold water and bring to a boil over high heat.

DSC_0016 When the water comes to a boil, remove pan from the heat, cover, and let the eggs sit for 10 minutes.  I always set my timer here. While the eggs are sitting, get out a medium bowl and fill it with cold water and ice.

When the eggs are finished cooking, remove them with a slotted spoon or mesh strainer, place them in the ice bath and let them sit there for 5 minutes to cool and to stop their cooking.

DSC_0006 While your eggs are sitting in their ice bath, wash and chop up your celery and chives.

DSC_0002-4When the eggs have cooled, crack and peel each egg and place them in a medium bowl.  Add in 3-4 tablespoons of the Greek yogurt, (or mayonnaise) a few pinches of salt and pepper.  I wanted to show you the photo of the eggs before they got mashed up. See how pretty and yellow the yolk is?

DSC_0018-4 Mash up the eggs with a fork and mix to blend in the yogurt.

DSC_0025-4Stir in the chopped celery and chives. Give the salad a taste and adjust the seasonings; adding more salt, pepper or more yogurt if you want your salad moister. Feel free to add a splash of fresh lemon juice if desired.

DSC_0006-5Toast your bread slices (or not). Put a layer of lettuce, arugula or spinach on one slice of toasted bread, spread the egg salad mixture on top of the lettuce, put another slice of toasted bread on top.  Easy peasy.  You could also skip the bread and throw this salad on top of some mixed greens.  I’m a carb girl, so I prefer eating mine as a sandwich.

See how simple this sandwich was to prepare? The only part that took some time was cooking up the eggs, but as I said earlier, I always cook them up ahead of time.

DSC_0042-2We love pairing this sandwich with my kid friendly caesar salad or heirloom tomato soup, when its heirloom season.

simple egg salad

simple egg salad

Serving Size: 4 sandwiches

simple egg salad

Ingredients

  • 6 large eggs
  • 4 tablespoons plain Greek yogurt or mayonnaise - you can add more or less here depending on how moist you like your salad
  • sea salt and freshly ground pepper to taste
  • 2 celery stalks, washed and chopped
  • 2 tablespoons fresh chives, chopped
  • optional - squeeze of fresh lemon juice

Instructions

To make this an easy week-night meal, I hard boil my eggs the day before, so all I have to do when it comes to dinner is peel the eggs and assemble the salad.

For those of you that are not familiar with how to hard-boil an egg, I will show you the method I use. I follow the Cooks Illustrated foolproof method, as I truly trust those guys when it comes to cooking, and I get great eggs every time.

Gently place 6 large eggs in a single layer in a medium sized saucepan. Note: You want to make sure that you have a pan large enough to hold the eggs in a single layer, covered by an inch of water.

Cover with 1-inch of cold water and bring to a boil over high heat.

When the water comes to a boil, remove pan from the heat, cover, and let the eggs sit for 10 minutes. I always set my timer here.

While the eggs are sitting, get out a medium bowl and fill it with cold water and ice.

When the eggs are finished cooking, remove them with a slotted spoon or mesh strainer, place them in the ice bath and let them sit there for 5 minutes to cool and to stop their cooking.

While your eggs are sitting in their ice bath, wash and chop up your celery and chives.

When the eggs have cooled, crack and peel each egg and place them in a medium bowl.

Add in 3-4 tablespoons of the Greek yogurt, (or mayonnaise) a few pinches of salt and pepper.

Mash up the eggs with a fork and mix to blend in the yogurt.

Stir in the chopped celery and chives.

Give the salad a taste and adjust the seasonings; adding more salt, pepper or more yogurt if you want your salad moister. Feel free to add a splash of fresh lemon juice if desired.

Toast your bread slices. Put a layer of lettuce, arugula or spinach on one slice of toasted bread, spread the egg salad mixture on top of the lettuce, put another slice of toasted bread on top. Easy peasy.

See how simple this sandwich was to prepare? The only part that took some time was cooking up the eggs, but as I said earlier, I always cook them up ahead of time.

http://www.marinmamacooks.com/2013/03/simple-egg-salad/

 

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{ 11 comments… add one }

  • amanda March 20, 2013, 4:37 pm

    I never thought of using greek yogurt instead of heavy mayo! Good idea!!

    Reply
  • jackiegrandy March 20, 2013, 6:13 pm

    Thanks Amanda. Greek yogurt is the new mayo! Just kidding :) I still love my cilantro-lime mayo and don’t think I would ever substitute yogurt there.

    Reply
  • Em March 20, 2013, 6:00 pm

    Looks SO delicious! Ive been having a really hard week at work – dealing with lots of depressing social worky type issues – and reading your blog post and looking at your pretty pictures has been like a little ray of sunshine :). I also saw your picture on instagram earlier and went and got me some eggs. Im going to have them scrambled and with smoked salmon (since its a dinner thing) but I also got some multigrain bread and I am STOKED. Dinner in bed me thinks. Xoxox

    Reply
  • jackiegrandy March 20, 2013, 6:16 pm

    Oh Em! I’m sorry about the work stuff that you’re dealing with. I know that you are a ray of sunshine to all of those homeless people you are helping. Your bright and positive energy and your sweet nurturing nature are two amazing qualities that make you the perfect fit for your job. I’m sure you brighten each and everyone’s day by just being there. Dinner in bed sounds like a perfect plan and I love the scrambled eggs and salmon thing! xoxo, Jackie

    Reply
  • l o v e l y t h i n g s March 20, 2013, 10:34 pm

    I love the idea of using Greek Yogurt…I love egg salad, but the mayonnaise part always makes me think twice. I’m going to try this tomorrow exactly as you have shown with a little arugula…yum!

    Reply
  • jackiegrandy March 21, 2013, 1:19 am

    Hi Annie! That is seriously the reason I was never into egg salad either, all that mayo. I’m also not a fan of the traditional potato salad either. I hope you enjoy it when you make it :)

    Reply
  • Sharon B. March 21, 2013, 12:28 am

    Yum, I love egg salad! I make it a lot at home but only use 1 T. of light mayo, I don’t like a gooey mayonnaise-y egg salad either. I’ll have to try the yogurt next time! I usually put a little curry powder in mine too. Looks delish!
    Just got home – took my parents to my dad’s cardiology appointment and other errands in Tacoma which is about 1 1/2 hours from here. It was nice spending the day with them but I’m tired now! Funny how I get so tired just driving all day. Truckers must be exhausted! :) Okay, talk soon. xoxo, Sharon

    Reply
  • jackiegrandy March 21, 2013, 1:21 am

    I so get it girl! I get the same way when I’m in the car running around all day. It’s draining! I like the idea of adding curry powder. How much do you add, a teaspoon?

    Reply
  • Sharon B. March 21, 2013, 3:01 am

    I’m terrible at measuring! It’s probably about 1/4 – 1/20 tsp – just a few sprinkles, but I usually only make egg salad with 2 eggs so with this recipe I’d probably add 1 tsp and then taste to see if you need more.

    Reply
  • Anonymous March 21, 2013, 1:52 am

    Thanks for such an easy and delicious recipe for egg salad. I always stayed away from egg salad because of all the mayo involved, but this one had none! It’s a keeper and my eggs were cooked to perfection, so that was helpful as well! You have a wonderful blog! Carrie :)

    Reply
  • jackiegrandy March 21, 2013, 2:23 am

    Hi Carrie! I’m so glad you made the egg salad and loved it. Yaay! It’s always nice to hear what other people think of a recipe, so thanks for stopping by and letting me know. xoxo, Jackie

    Reply

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