Egg Salad
The question of the day is:
When serving guests, How much more Egg Salad is leftover compared to Deviled Eggs?
The answer is ZERO. There is never any leftover Egg Salad, the same as there are never any leftover Deviled Eggs.
Instead of the common Egg Salad Sandwich prepared as a quick meal for lunch or dinner, my sister Carolyn asked if I would prepare a nice sized bowl of Egg Salad to serve alongside crackers the last time she was hosting Bridge Club.
I never realized how good Egg Salad tasted on crackers. The side was delicious and proved an excellent choice on the simply set buffet. And once again reaffirming an answer to my question of the day, there was ZERO Egg Salad left at the end of Bridge Club.
Egg Salad
Ingredients
- 9 hard-boiled eggs, peeled then chopped
- 3 scallions, chopped
- 2 stalks celery, chopped
- 1/2 teaspoon celery seeds
- 1/2 teaspoon dry mustard
- 3/4 cup mayonnaise
- few grinds coarse kosher salt
- 1/2 teaspoon cracked black pepper
- 2-3 tablespoons fresh chopped parsley
Instructions
- Stir together the chopped hard-boiled eggs, scallions, celery, celery seed, and dry mustard
- Fold through the mayonnaise
- Season with salt and pepper, stir, check seasoning and adjust according to taste
- Sprinkle in parsley, stir through
- Cover and refrigerate until serving
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