Deluxe Egg Salad
- Ready In:
- 40mins
- Ingredients:
- 12
- Serves:
-
12
ingredients
- 1 dozen egg (I prefer fertile)
- 177.44 ml chopped celery
- 78.78 ml chopped scallion
- 78.78 ml sweet pickle relish
- 118.29 ml finely chopped raw almonds
- 340.19 g cooked new potato, chopped,not peeled
- 118.29 ml vegan mayonnaise
- 14.79 ml dill weed
- 29.58 ml italian seasoning
- 9.85 ml vegetable salt
- 4.92 ml medium grind black pepper
- 4.92 ml raw apple cider vinegar
directions
- Put eggs into water to cover, bring to full boil, turn heat off and leave for 15 minutes.
- When timer goes off, run cold water over them til lukewarm.
- Cook the potatoes at the same time in another pan, just until fork tender.
- Drain and hold.
- Chop the almonds, celery, scallions and put into bowl large enough to hold all ingredients.
- Add the pickle relish and the Potatoes, now somewhat cooler.
- Peel and chop the eggs somewhat chunkily.
- If using processor, do a burst technique.
- Add the eggs to the salad ingredients.
- Mix the dressing, and combine with all the rest.
- Eat warm or cold, on bread or not.
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RECIPE SUBMITTED BY
Karyl Lee
United States
I am a working artist with a continuing culinary practice in special recipe design- I like to make jams and jellies, salsa and pasta sauce from locally sourced or personally grown produce. At the local farmer's market my friend and I sell muffins we make and also seeds from Seed Savers Exchange, which takes seriously the preservation and protection of heirloom varieties from around the world. I have self-published a children's book I illustrated and am
working on a followup book with the author that continues the story of "Sophie, Circus Mouse", the first title.
The illustration above is one I created for a local orchard's street sign.