EGG SALAD (EGG MAYONNAISE)
Egg Salad (Egg Mayonnaise) is one of my FAVORITE handhelds.
It always has been my whole life!
Oh and FYI, it’s called Egg Mayonnaise in South Africa, just like this Chicken Mayonnaise.
So that’s what I call it in case you were confused!
It’s so tasty and creamy and the perfect flavor when paired with toasted sourdough.
This recipe was shared on ALF’s Instagram a long long time ago but it was time to officially add it to the blog.
Simple yet so satisfying!
Roughly chopped hard boiled eggs are gently tossed with light mayonnaise, dried parsley flakes, seasoning salt and black pepper.
We ALWAYS like to season well.
Combining dried herbs with chopped egg and light mayonnaise is utter perfection. Seasoning salt adds another layer of flavor and fresh cracked black pepper is garnished on top.
This is the way my Mom always made it and still does.
Thanks Mom!
Add fresh parsley to give the Egg Salad (Egg Mayonnaise) a brightness and then call it a day.
EGG SALAD (EGG MAYONNAISE)
Notes
HARD BOILED EGGS:
BRING WATER TO A BOIL, TURN TO MEDIUM HEAT.
GENTLY LOWER EGGS IN TO WATER AND ROLL IN WATER.
SIMMER/LOW BOIL FOR 12-15 MINUTES.
REMOVE FROM HEAT AND PLACE UNDER SINK WITH COLD WATER.
RUN WATER FOR ABOUT 1 MINUTE.
ONCE SLIGHTLY COOLED, PEEL.
Ingredients
- 2 LARGE EGGS, HARD BOILED & PEELED
- 2 HEAPED TABLESPOONS MAYONNAISE, LIGHT
- 1/4 TEASPOON PARSLEY FLAKES, DRIED
- SEASONING SALT TO TASTE
- FRESH CRACKED BLACK PEPPER
- FRESH PARSLEY FOR GARNISH
- 1 PIECE SOURDOUGH BREAD, TOASTED
Instructions
- ROUGHLY CHOP HARD BOILED EGGS
- COMBINE CHOPPED EGGS, MAYONNAISE, DRIED PARSLEY, & SEASONING SALT IN A BOWL
- MIX GENTLY TO COMBINE
- LAYER ON TOP OF TOASTED SOURDOUGH
- GARNISH WITH FRESH CRACKED PEPPER AND FRESH PARSLEY IF DESIRED
We’re definitely making this for lunch tomorrow.
Much love,
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