Egg salad is one of the things you can find in my fridge most every week. For my family, it’s a breakfast food, snack, lunch or even dinner. I have my favorite “egg man” that I use and know that the flavor and freshness will always be right. I make my egg salad pretty close to how my Mama taught me ~ simple with just a few ingredients. Around here, we don’t like any “extras” like pickles or celery – just good, fresh ingredients.
My recipe is made with 4 eggs and I’m showing you my mini-sandwiches which I was able to make 6 out of this recipe. It’s really easy, and smart, to double this recipe, especially if you are boiling eggs, just go ahead and add a few more to the pot.
One of my handy, dandy cooking tricks is to use a pastry cutter when you are chopping up the eggs. It’s so easy and cuts them up into just the right size for a great consistency. Next, comes just 4 ingredients.
Mayonnaise, salt, fresh cracked pepper and a little dry mustard. Boom – you are done. I do like my egg salad a little peppery so please feel free to adjust the seasoning to suit your own taste. This past weekend I pilled up my creamy egg salad on some mini crescents that I’d picked up the bakery. Um, um, my little sandwiches were so good! Just proof again that the simple things in life really can bring so much happiness.
Egg salad close to how Mama taught: simple with just a few ingredients.
- 4 boiled eggs - cooled and peeled
- 1/4 cup good mayonnaise
- 1/2 teaspoon salt
- 1/2 teaspoon fresh cracked pepper
- 1/4 teaspoon dry mustard
Place cooked, cooled and peeled eggs in a bowl and chop.
Add mayonnaise, salt, pepper and mustard. Mix well
Spoon egg salad onto bread - do not skimp on the amount. Enjoy!