Simple Egg Salad

Use this for sandwiches or what have you. :) This is so simple I hesitate to post it, but then again, there are folks for every recipe and I know there are those who’ll appreciate the simplicity of this one. I prefer my egg salad not be sweet, so the recipe uses mayo and dill pickle.

• Ready In: 5 mins
• Serves: 1

Ingredients

• 2  hard-boiled eggs
• 2 -3  tablespoons  good quality mayonnaise (Best Foods, Hellman's, or Vegenaise)
• 1  tablespoon  dried onion flakes (see note)
• 1⁄4-1⁄2 teaspoon Dijon mustard
• 1⁄4 teaspoon  granulated garlic
• 1  teaspoon  grated dill pickles (optional) or 1  teaspoon  dill pickle relish (optional)
•  your favorite curry powder, to taste (but oh so good with it!) (optional)
•  Tabasco sauce, to taste (optional)
•  salt & freshly ground black pepper, to taste

Directions

1. Remove the shells from the hard boiled eggs; discard shells.
2. Chop the eggs to the texture you prefer with a knife or pastry-cutter.
3. In a bowl, combine the chopped eggs and the remaining ingredients and stir well.
4. Eat on a sandwich right away or chill for about an hour and eat later.
5. Note: I use the dried minced onion specifically because they have a really nice crunchy texture that adds a lot to egg salad! If you like, you can substitute fresh onion, but the dried really is very nice.
6. Note #2: I always put a little curry powder in my egg salad, just as I put it in my deviled eggs (see recipe # 31179), and it’s wonderful! Other additions/substitutions you can make to egg salad include: celery seed, yellow mustard, sweet relish, pesto, chopped roasted red and yellow bell pepper, chopped sundried tomato, chopped artichoke heart.