I was in the mood for a simple egg salad sandwich lately. So W.D. and I whipped up the following recipe, which both of us agreed is as good as any recipe can get. There are hundreds of recipes for egg salad that are published and/or handed down through families. Who knows where the original recipe came from in order to give tribute to, since there are so many recipes that are each so similar, except for a little of this and a little of that. You can easily jazz up egg salad with avocados, bacon, curry powder, sweet pickle relish, or pimento stuffed green olives (which is how W.D. made his 1/2 of the batch!). It is a basic recipe that can become very creative, unique, and still delicious! I put fresh chives in this recipe because I have an overflow of chives in the garden, as well as lettuce that needs to be used up right away.
This may not be gourmet, but we eat very simply here on the acreage quite a bit . . . even more so than eating fancy and fussy meals due to the small amount of time we have to cook while juggling our jobs.
If you like egg salad, you’ll enjoy this!
1/2 – 1 cup diced celery, I use the leaves too