I promised in last week’s DIY mayo post that I’d give you my recipe for egg salad so you can use your freshly made mayonnaise. This is my favorite easy-peasy egg salad recipe that I love to make for lunches during the week. It’s super simple to throw together when I’m home on my lunch break or want a quick dinner–just a few slices of bread, a generous helping of egg salad, and maybe some lettuce and tomato if I have them. I like to make a nice big batch to last us 3 or 4 days in the fridge.
Nom nom nom.
Now, here’s the thing about this recipe. I don’t ever use a real recipe. I add in as much of each ingredient as I like…and I want you to do the same. I’ll provide a guess of how much I added the most recent time, but I eyeball everything and it always turns out great—this is a good recipe to practice with if you want to learn how to cook without a recipe!
Start with hard boiled eggs. How many, you ask? As many as you want. What you’re looking at in the picture below is 6 or 7. Separate the whites from the yolks, and chop the whites into small-ish pieces.
My egg salad is inspired by deviled eggs, which are oh-so-delicious. Therefore, I added a generous heap of homemade mayonnaise, a few teaspoons of ground mustard, some salt and lots of freshly ground black pepper. Smash all of this with a fork to break the yolks into pieces. Some people like the yolks chunky, some like them pulverized. I like mine somewhere in the middle…I generally just stop stirring whenever I want to. (Are you catching my vibe with this recipe?)
Next, chop up some onions (about a half a small onion for mine). If you have some celery, throw that in too, for some nice crunch. Sometimes I add halved cherry or grape tomatoes, too, if I don’t have big sliced ones to put on top. This time I had neither, so I went tomato-less.
Stir the yolk and mayo mixture with the egg whites and onion/whatever else, and you’ve got yourself some egg salad! Spread a nice thick layer between two slices of wheat bread, and enjoy the deviled-eggy goodness.
