Egg salad is a staple in our house. We make it up in dozen-egg batches and pull it out for quick breakfasts on school mornings or easy lunches on lazy days. There are a million different ways to make egg salad, ours is a very basic recipe that has been toddler approved by my picky eater. It’s a good “base” to start with though, and you can add any variations you like to it – olives, dill, onions, avocado, basil. I’ve even heard of a pesto type egg salad that sounds really good!
4 Hard Boiled Eggs
salt/pepper to taste
Dash of Paprika, about 1/4 tsp
1 TBSP Mayonaise
3/4 tsp Yellow Mustard
1/2 tsp Dijon Mustard
**Note: You can make larger batches if you like, just keep the proportions the same.
1. Slice and chop up the hard boiled eggs and put into a large mixing bowl.
2. Add salt and pepper to taste – and do actually taste it! Remember that mustard can be a little salty tasting, so don’t over-do the salt! Sprinkle in your paprika and mix it all together.
3. Add in your mayo and mustards and then mix really well.
4. That’s it! You can eat it now just as it is, serve it up on some lettuce, spread some out on a slice of toast, or any way you like it. It actually tastes even better after a day sitting in the fridge so all the flavors can ‘marry together’. Enjoy!!