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An open-faced sandwich with creamy egg salad, sliced grilled chicken, and strips of roasted red pepper rests on a wooden cutting board, with a bun top in the background.
Little Figgy Food

Egg Salad

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Prep Time 10 minutes
Total Time 10 minutes
Ingredients Method Notes

Ingredients
  

  • 8 Eggs hard boiled
  • ⅓ cup Mayonnaise
  • 1 - 2 tsp Dijon Mustard or American if preferred
  • Salt and Pepper to taste
  • ¼ tsp Paprika
  • 2 Spring Onions chopped both white and some green
  • 2 - 3 tsp Pickle Relish optional (I prefer Dill Pickle Relish - can use chopped Gherkins or Sweet Pickle Relish if desired)

Method
 

  1. Peel and clean Hard Boiled Eggs and place in a large bowl.
  2. Using a potato masher or back of fork, break up and mash eggs.
  3. Mix in Mayonnaise, Mustard, Relish (optional), chopped Spring Onions, Salt and Pepper to taste and Paprika.
  4. Mix until well blended, sprinkle with a little bit more Paprika over top to add color, then chill in refrigerator until ready to serve.

Notes

If you want to add a hint of heat, then replace the Paprika with Chili Powder and add to taste. Or you can diced red chilies or hot sauce to taste.Use the Egg Salad served simply with crackers, as the filling for deviled eggs or on your favorite sandwiches. My favorite sandwich: Spoon some Egg Salad on an everything or Asiago Cheese Bagel, top with your favorite smoked Salmon (I like the Smoked Peppered Alaskan Salmon) and top off with several julienned Roasted Red Peppers.

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