Egg Salad Sandwich Spread

Graybert's Note:

Easy basic recipe, but I love it!

• Total Time: 13 mins
• Prep Time: 5 mins
• Cook Time: 8 mins

Ingredients:

Servings: 4

• 4 hard-boiled eggs , chopped
• 2 -3 tablespoons hellmans mayonnaise (according to taste)
• 1 -2 stalk celery , chopped
• 2 green onions , chopped
• 1 shredded carrot
• salt and pepper , for taste

Directions:

1. Mix all ingredients together and spread on lightly toasted bread (I use rye).
2. Enjoy!
3. Mixture can be kept in the fridge for up to two days.

Reviews

[Chef Dudo]

Good egg salad. I like the addition of carrot. When mixed i found it just a little bland so I "upped" the salad with 1 teaspoon white balsamic vinegar, 1 teaspoon mustard and a pinch of red pepper flakes. Furthermore I used 1/4 teaspoon salt and 4 swirls on the pepper mill. Thanks for posting.

[Chef Pam #5]

I wanted to say this is a fantastic egg salad recipe!!! I added some finely chopped white onion to give it a little more kick and they turned out so yummy.

[Elly in Canada]

I have been making my egg salad like this for years, I often grate a little bit of carrot into the mix; carrots vary so much in size a whole carrot would be too much for me! I do love the crunch of the celery and carrot in egg salad! Occasionally, I add some celery seeds. Great in sandwiches or on crackers.