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.
Egg Salad
Egg salad is not just a school lunch sandwich.
Ingredients
- 12 large Eggland's Best eggs
- 1 cup mayonnaise
- 1/2 cup celery minced
- salt & pepper
- 10 large croissants or 12 slices of bread (toasted)
Instructions
- 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.
Tried this recipe?Let us know how it was!
This looks so good. We’re having a party at Tumbleweed Contessa along with Hammock Tracks and Call Me PMc. I’d love it if you would bring this over. Being it is “eggy” time of year!
http://www.tumbleweedcontessa.com/blog/easter-sunday-favorites-saturday-dishes/
Hop on over!
Linda
You can’t go wrong w/ croissants! Thanks for sharing at Saturday Dishes – Pinned to my Saturday Dishes board! ~ Paula
Thanks for linking to Saturday Dishes…I am about to start making up a big batch of egg salad. Pinned!