Egg Salad for the Epicure

  • Yield: 4 to 6 servings
  • Prep: 5 mins
  • Cook: 0 mins

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
1/3cup 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

Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 250
  • Fat 23g
  • Saturated Fat 4.5g
  • Polyunsaturated Fat 9g
  • Monounsaturated Fat 7g
  • Cholesterol 285mg
  • Sodium 270mg
  • Potassium 95mg
  • Carbohydrate 1g
  • Fiber 0
  • Sugars 1g
  • Protein 10g
  • Trans Fat 0
  • Vitamin A 8%
  • Vitamin C 0
  • Calcium 4%
  • Iron 6%