Do you have foods in your house that you only eat on certain days of the week? Like pancakes on Saturday mornings, or Sunday roasts? Egg salad is one of those foods in our family. We typically only ever eat it on Sunday's for lunch after church. It's certainly not that fancy and you can definitely get away with just hard boiled eggs, mayo, and bread... But sometimes we like to kick it up and notch and make it just a little bit fancier.
I love when a salad like this (whether it be egg salad, potato salad, macaroni salad, etc...) has a little bit of a crunch to it. Depending on what we have on hand, that could either mean celery, pickles, or in this case, red onion. I think a nice bit of crunch adds a good dimension to an otherwise mushy dish.
We typically serve these on plain white bread like Grandma Sycamore's, or the Sara Lee Artisan bread (our two personal favorites), but we had these yesterday on some croissants, and I don't think there is any going back to normal bread at this point. These were perfect.
Ingredients:
6 eggs, hard boiled
3 tbsp mayonaise
1/4 tsp paprika
1/4 tsp black pepper
1/8 tsp salt
2 tbsp chives, finely chopped
2 tbsp red onion, finely chopped
Directions:
Place 6 eggs into a large pot, and cover with water. Bring the water and eggs to a boil, and set the timer for one minute. After the eggs have boiled for one minute, put a lid on the pot and turn off the heat. Let the eggs continue to cook on the turned off burner for 10 minutes, and then move to an ice bath, peel, and dice.
Combine the remaining ingredients together, and then serve on your desired bread of choice.
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