Hello all! I wanted to get this to you amidst #COVID because it is very likely many of you are stuck inside with lots of basic groceries and some extra time on your hands. So, why not make some egg salad!

I am going to share my recipe with you all, but it is important that I clarify with you: there really is no “right” way to make egg salad. Some people like it with tons of mayo, other’s prefer it a bit more dry. Some add paprika, others dill, others celery. The options are endless!

The real magic comes in some of the tips I give on HOW you make it.

I am going to give you my loose recipe, as well as a few tips to help you if you find yourself egg-salad-challenged

Basic Egg Salad

**Before we begin, it is IMPORTANT that you understand all of the below are guesses. I NEVER measure when making egg salad. I think the key is to start by adding less and tasting; you can ALWAYS add more mayo, more salt, more whatever. It is much harder to take it away!

You will need:

• 6 eggs (this is 2-3 servings for me; feel free to make a lot more or a lot less!)
• Approx. 1/4 cup mayo 
• 1-2 big squeezes of dijon mustard
• 1/2 tsp salt
• 1/4 tsp pepper
• Sprinkle of paprika (think like 1/8 tsp)
• Optional:
  • 1/3 cup thin sliced celery
  • 1-2 tsp finely chopped fresh dill
  • 1/4 tsp curry powder

To make:

1. Place the eggs in a pot and cover with cold water (if you’ve got an instant pot, feel free to use it to make your hard boiled eggs and then join us in step 6)
2. Bring the water to a boil and allow to boil for a few minutes
3. Turn the water off and allow it to sit on the stove for 10-20 minutes
4. Drain out the hot water and fill the pot up with cold water
5. Once eggs are cool enough to handle (this shouldn’t take very long), take them out one by one and roll them on your counter to loosen the shell and then peel it
6. Place all the eggs into a mixing bowl and mash with a potato masher or meat masher (or just a good old fashioned fork and knife if that’s what you’ve got)
7. Once the eggs are well chopped, add in your mayo and mustard and stir gently to incorporate to your desired consistency.

   • TIP: It is important to have the eggs chopped before you add in the mayo and mustard; that way you can stir gently and don’t have to worry about making a big gloopy mess of trying to chop the eggs while they are covered in mayo. Once the mayo and mustard are stirred in, you can stir more to make a smoother egg salad or leave with lots of lovely egg chunks (my preference)

8. Add in the salt, pepper, and paprika and any other mixings you have and stir one final time just to incorporate
   
   • TIP: Remember, It is always easier to add more than to try and take some away if you’ve added too much
     
9. Serve on some nice bread as a sandwich, on a bed of lettuce, or scoop onto crackers or cut bell peppers!
10. Lasts in the fridge a good 4 days!

Basic Egg Salad

Recipe by Kate

**Before we begin, it is IMPORTANT that you understand all of the below are guesses. I NEVER measure when making egg salad. I think the key is to start by adding less and tasting; you can ALWAYS add more mayo, more salt, more whatever. It is much harder to take it away!

Ingredients

• 6 eggs (this is 2-3 servings for me; feel free to make a lot more or a lot less!)

• Approx. 1/4 cup mayo 

• 1-2 big squeezes of dijon mustard

• 1/2 tsp salt

• 1/4 tsp pepper

• Sprinkle of paprika (think like 1/8 tsp)

• Optional:

• 1/3 cup thin sliced celery

• 1-2 tsp finely chopped fresh dill

• 1/4 tsp curry powder

Directions

• Place the eggs in a pot and cover with cold water (if you’ve got an instant pot, feel free to use it to make your hard boiled eggs and then join us in step 6)
• Bring the water to a boil and allow to boil for a few minutes
• Turn the water off and allow it to sit on the stove for 10-20 minutes
• Drain out the hot water and fill the pot up with cold water
• Once eggs are cool enough to handle (this shouldn’t take very long), take them out one by one and roll them on your counter to loosen the shell and then peel it
• Place all the eggs into a mixing bowl and mash with a potato masher or meat masher (or just a good old fashioned fork and knife if that’s what you’ve got)
• Once the eggs are well chopped, add in your mayo and mustard and stir gently to incorporate to your desired consistency.
  
  o   TIP: It is important to have the eggs chopped before you add in the mayo and mustard; that way you can stir gently and don’t have to worry about making a big gloopy mess of trying to chop the eggs while they are covered in mayo. Once the mayo and mustard are stirred in, you can stir more to make a smoother egg salad or leave with lots of lovely egg chunks (my preference)
• Add in the salt, pepper, and paprika and any other mixings you have and stir one final time just to incorporate
  
  o   TIP: Remember, It is always easier to add more than to try and take some away if you’ve added too much
• Serve on some nice bread as a sandwich, on a bed of lettuce, or scoop onto crackers or cut bell peppers!
• Lasts in the fridge a good 4 days!

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