"Haven't you ever made egg salad before?" my mom asked, bewildered, when I requested her recipe for the site. "Um no, because you always make it," I responded in a daughter-like fashion. She sighed and began instructing me. "Dice those apples and celery extra small. Teeny tiny!" "It absolutely must have dill." "That definitely needs more salt."
Finally, I wrote down and re-created her egg salad recipe in a way she found acceptable. On the go, my mom prefers her egg salad topped on a toasted slice of Alvarardo Street Bakery California Style Complete Protein Bread. However, she also will double or triple the recipe for luncheons, Easter brunch, and other daytime party occasions to serve with french bread or biscuits.
My mom always looks for ways to "lighten things up." She prefers to use vegan mayo, but regular mayo will also work.
8 hard-boiled eggs, cooled
1 apple, cored and minced
2 celery stalks, minced
2 tablespoons vegan mayo, like Hampton Creek Just Mayo, plus more if needed
2 tablespoons Greek yogurt, plus more if needed
1 teaspoon dried dill (1 tablespoon fresh), plus more for garnish
Salt and pepper, to taste
- In a large bowl, mash eggs with a potato masher. Add remaining ingredients and mash until well combined. If salad is too dry, mash in a little more mayo and yogurt, 1 teaspoon at a time. Salt and pepper to taste. Garnish with dill.
- Eggs, Breakfast/Brunch
- North American
- 6 servings