Have you had enough of plain hard-boiled eggs? Here’s an easy way to transform your hard-boiled eggs into a simple egg salad. It’s great for making sandwiches, adding a scoop to a lettuce salad for a protein boost, using as a dip for sliced raw vegetables, or simply eating plain with a spoon. Egg salad makes a great lunch at home or on the go. Here’s how we make ours: grain-free, dairy-free, mayonnaise-free, and delightfully tangy.
Easy Egg Salad Recipe
1 dozen hard-boiled eggs
Mustard
Pickles, chopped; or pickle relish
Chop hard-boiled eggs, yolks and all, into small bits. Chop pickles, if not using relish.
Put chopped eggs into a medium-sized bowl. Add a generous amount of mustard, as this will be what makes your salad creamy. Add pickles.
Mix well, using the back of a fork to thoroughly combine the ingredients. The fork will also help your egg to get bashed into smaller pieces, if necessary.
If needed, add more pickles and mustard until you reach your desired taste and consistency.
Serve.
I’ll try it this way…without mayo. But I have been making it for 70 years w/mayo & mom made it with mayo for us before that for another 10 or 12 years! But I’ll try it, even though John doesn’t like mustard very much. We’ll see! We have a lot of fresh eggs…Karolyn’s chickens have been very busy…I give them all my scrap greens!
We don’t have mayonnaise in the house unless I make my own (I haven’t found a store bought one with ingredients we eat), so we typically go mayonnaise free here. We like it this way; hopefully you will too.