By contributing writer Beth
Egg Salad is a staple at our house. The kids love the creamy flavor, and I love the extra punch of protein from the eggs.
We always have all these ingredients on hand, and you likely do too. So it’s a quick and easy choice for lunch when you’re tired of peanut butter and jelly sandwiches.
Here’s a word to the wise: Do not overcook the eggs. Yes, it’s possible, and I don’t advise it.
I used to overcook my eggs. I think I did that because I was so scared of undercooking them. Yuck! When you overcook them, the egg whites get very chewy and the yolk turns green. So follow these directions carefully to keep that from happening to you. Nobody likes green eggs, no matter what Dr. Seuss says!
Speaking of green, those of you who are adventurous and health-minded could try an alternative to this recipe. Try replacing the mayo with avocado. No, I’m not kidding. It’s creamy and doesn’t have a really strong flavor. It will bind the ingredients together and still let the crunch of the celery and onions shine through.
- 5 eggs
- 1/4 cup celery diced
- 1/4 cup white onion diced
- 1/3 cup mayonnaise
- 1 tablespoon yellow mustard
- 1/2 cup shredded cheddar cheese
- black pepper to taste
- In a small saucepan, place the raw eggs and cover with cold water.
- Bring to a boil over medium-high heat. Reduce heat and simmer for 15 minutes at a low boil.
- Remove from the heat and carefully drain off all the water. Cover with cold water and a few cubes of ice. You'll want to do this to stop the eggs from overcooking. Leave them to cool for about 10 minutes until they're easier to handle.
- Peel the eggs and dice them up.
- Place the eggs, celery, onion, mayo, mustard, and cheese into a small bowl. Stir to combine.
- Add black pepper to taste.
- Cover and refrigerate at least thirty minutes to chill.
- We like to serve this on potato bread or over a green salad.