Egg salad is a long time family favorite and it’s a reliable standby. I ate it a lot when I was growing up, but it’s not just a school lunch sandwich. Even now my husband and I will make a batch and snack on it all weekend. We recently made egg salad for our Eggland’s Best Brunch on Palm Sunday. I usually like it on toast, but we served it on croissants for a change. It’s just as good without bread when it’s rests on top of leafy lettuce or tomatoes. This version of the recipe is the one my mom usually makes. We sometimes substitute chopped dill pickles for the celery.
This dish was served at my Eggland’s Best Brunch on Palm Sunday with eggs provided as part of a gift package.
- 12 large Eggland's Best eggs
- 1 cup mayonnaise
- ½ cup celery, minced
- salt & pepper
- 10 large croissants, or 12 slices of bread (toasted)
- In a large pot, add eggs and enough water to cover eggs. Bring to a boil over medium-high heat. Let the eggs boil for 10 minutes. Remove from heat; put eggs in cold water. Peel the eggs once they're cool enough to handle.
- In a medium bowl, chop eggs with a pastry cutter or smash with the back of a fork. Add mayonnaise, celery, and salt and pepper to taste. Mix well. Serve immediately on croissants, or refrigerate until ready to serve.