June 12, 2009

Daily Recipe: Jacked Up Egg Salad

Admit it, folks. You love egg salad even though it smells like farts. The creamy texture and tangy taste is too much to resist sometimes. Here is Wicked Good Food's version of a Jacked Up Egg Salad. Start with farm fresh, organic eggs. Slather it on a toasted whole grain bread or pile it high on some greens and voila...lunch!

Jacked Up Egg Salad - serves 4


  • 8 farm fresh, organic eggs, hard boiled

  • 1/2 cup red onion, finely diced

  • 1/2 cup celery finely diced

  • 1 scallion, diced

  • 1 tablespoon Dijon mustard

  • 1 1/2 tablespoons real mayonnaise

  • 1 teaspoon white wine vinegar

  • salt & pepper to taste


In a medium sized bowl, mush up your hard boiled eggs. I use a potato masher or a fork. Whatever you have on hand that will get the eggs down to a nice small dice. To the eggs, mix mayonnaise, mustard, vinegar. Finally, mix in the onion, celery, scallion. Add salt and pepper to taste. If you like your eggy salad super creamy, add a bit more mayonnaise. Slather on whole grain bread, crackers, or top on a salad. Lunch is served!

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