Egg Salad for the Epicure
- 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
- Combine all ingredients in a medium bowl until well blended. Cover and refrigerate.