Egg Salad for the Epicure

Kitchen Tested
  • Yield 4 to 6 servings
  • Prep 5 mins
  • Cook 0 mins

Egg salad can be so much more than a pedestrian sandwich spread—it’s a remarkably adaptable mixture able to embrace a whole range of easy additions.

Imagine egg salad made with roasted red peppers, black olives, and chopped fresh parsley or basil served open-face on crusty bread. Stir in a spoonful of salsa, scallions, and avocado chunks and serve with tortilla chips or crackers. Or add chunks of your leftover Easter ham, chopped asparagus, and a spoonful of Dijon mustard bring egg salad to yet another level.


Egg Salad Base:
6 hard-cooked eggs, chopped
1/3 cup mayonnaise
Salt and black pepper; to taste


  1. Combine all ingredients in a medium bowl until well blended. Cover and refrigerate.

Recipe by Mindy Merrell



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