Summer reminds me of a lot of things: bbqs, the pool, street festivals and my mom’s egg salad. It’s something I grew up eating as a kid and I had a serious craving for it this past weekend (yes, those pregnancy food cravings have hit). I wanted to share the recipe with you guys! It’s got a lot of crunch, which I like and haven’t tasted anything like it. I hope you the egg salad as much as I do.
I was gifted Sir Kensington’s Avocado Oil Mayo and wanted to see how it would taste in the recipe. It adds a creamy taste with lots of healthy fats. A good mayo in an egg salad is a must, it can make or break the overall taste for sure.
I also used this slicer to cut the eggs. Last year, I saw my friend use it and thought she was crazy. Who needs an avocado or egg slicer? Well, I’m obsessed with it now. It makes it much easier to clean up and it makes those perfect slices of avocado or eggs. Plus, if you are cooking several dishes, it can speed up the prep time. I know, sounds crazy, but I love it.
Prep time: 5 minutes
Cook time: 15 minutes
Total: 20 minutes
Serving: 4 servings (1 cup of salad = 4 hard boiled eggs)
8 hard boiled eggs, peeled and chopped
2 tablespoons of Sir Kensington’s Avocado Oil mayonnaise
2 medium-length celery stalks, finely chopped
Handful of cherry tomatoes, diced
1/2 large white onion or red onion, finely chopped
1-2 tablespoons of chopped chives, parsley or dill (I used dill in the recipe)
1 teaspoon celery seed
Salt and pepper to taste
and the egg salad done! Here is the original Instagram Post.
Does your family have any recipes they always cooked? I think those are the best, ones with memories always taste better. I’d love to hear any recipes you guys like to make. Add your comments below or DM me on Instagram.
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Until next time,