Friday, April 11, 2014

The BEST Egg Salad Ever!

So we all know how scientific I typically am about my recipes.  This one's different...

Okay I was just kidding.  I do have some recipes that I'm pretty particular about but this isn't one of them.

Margaret's Amazing Egg Salad 
(based loosely on a Betty Crocker Recipe)

Serves about 6 humans.
(count your children accordingly, some days mine are worth 1 human each, sometimes they total 1/4 human...)


18 Eggs, Hard Boiled. (need some help?  I made a tutorial.)
Onion (Green, Red, Yellow, Sweet, whatever you've got or like the best)
3-5 stalks celery. (You can include the leaves that aren't decaying if you like)
about 1 cup Mayonnaise
1Tbsp to 1/4 cup Mustard (Dijon or with Horseradish is best)


  1. Peel your hard boiled eggs.
  2. Give them a quick chop or smash.  Big chunks are okay.  They're delicate so they'll get smashed a little more when you stir things together
  3. Dice enough onion so you have 1/2 to 1 cup of onion (some folks like it stronger!).  Dice the size you like best: bigger for chunky or smaller for creamy
    • Note: I like to use the whole onion when I chop an onion.  Just easier that way for me.  Most average sized onions will give you as much as a full cup of diced onion.
  4. Chop or slice your celery stalks.  Including the leaves adds a nice extra flavor the stalks alone just can't do.  Again, size to how you like your egg salad.
  5. Mix together the veggies and eggs in a large bowl.  Just a quick couple tosses.
  6. Add your Mayo 1/4 cup at a time. Save the last 1/4 cup or so.
  7. add in as much mustard as you like zing.  A little will round out the flavors, a lot will give a nice zip to the whole thing.
  8. Mix together.  Once everything is pretty well incorporated, you can add in that last 1/4 cup of Mayo you were saving until you get the consistency you like.
  9. Sprinkle perhaps  1 tsp of salt and about the same of pepper and mix.  (more or less as per your own tastes or dietary needs)
  10. Start with 1tsp of Paprika.  Sprinkle and mix.  Keep adding paprika until the flavor is just the way you like it. 
    • Note: Roasted or similar paprika gives the best flavor.  Plain paprika will also work but you might find you use more of it for a similar amount of flavor.
  11. Cover and chill for an hour or until the whole thing has come to 45 degrees or so.  More chilling time will allow the flavors to blend.
  12. Serve!
Best ways to serve this stuff:

Just as it is.
As a part of a sandwich (add a few leaves of lettuce, perhaps some tomato...)

KEEP IT COLD.  Eggs and Mayo are famous for growing bacteria when they are warm.  Keep your stuff in a ceramic bowl and in a tub of ice.  Better yet in a closed cooler also. Covered of course.  Ceramic will hold the cold better than metal and a cooler will help keep the surrounding air cool and the ice as ice.

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