Once you’ve got a great recipe for egg salad, there’s so much you can do with it: serve it up in a sandwich or parcel it out for appetizers. Either way, I really love the versatility of this dish and the fact that it’s nutritious and always a crowd pleaser.

Start out with the freshest, cage-free, organic eggs, if possible. I also love making my own mayonnaise or buying a good quality organic variety such as the one sold at Trader Joe’s.

Once you’ve got the base recipe, add additions you love. We like capers and olives and roasted peppers in our house. What would you like to add?

Egg Salad Recipe

Serves 6

8 eggs

1/2 cup mayonnaise

1 tablespoon extra virgin olive oil

salt, to taste

freshly ground pepper, to taste

1/2 teaspoon dried mint

1/2 teaspoon dried parsley

1 tablespoon capers

Yields 2 cups of egg salad (makes 4 sandwiches)

  1. Boil eggs for about 30 minutes. Rinse with cold water and allow them to cool in that water for 5-10 minutes. This will make them easier to peel.
  2. Peel the eggs of their shells and place eggs in a large bowl. Use a potato masher or the back of a large fork to gently mash the eggs until you reach the consistency desired for sandwiches or appetizers.
  3. Add the mayo, olive oil, salt, pepper and dried herbs. Mix gently. Add capers and/or any additional ingredients desired.
  4. Use 1/4-1/2 cup of mixture per sandwich. Croissants, brioche, and multi-grain breads are a great choice for egg salad sandwiches.

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Egg Salad and Baby Shrimp on Toast (A Quick Appetizer)

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