Ingredients
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2 hard-boiled eggs
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2 -3 tablespoons good quality mayonnaise (Best Foods, Hellman's, or Vegenaise)
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1 tablespoon dried onion flakes (see note)
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1/4-1/2 teaspoon Dijon mustard
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1/4 teaspoon granulated garlic
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your favorite curry powder, to taste (but oh so good with it!)
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Tabasco sauce, to taste
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salt & freshly ground black pepper, to taste
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1 teaspoon grated dill pickles or 1 teaspoon dill pickle relish
Instructions
- Remove the shells from the hard boiled eggs; discard shells.
- Chop the eggs to the texture you prefer with a knife or pastry-cutter.
- In a bowl, combine the chopped eggs and the remaining ingredients and stir well.
- Eat on a sandwich right away or chill for about an hour and eat later.
- Note: I use the dried minced onion specifically because they have a really nice crunchy texture that adds a lot to egg salad! If you like, you can substitute fresh onion, but the dried really is very nice.
- Note #2: I always put a little curry powder in my egg salad, just as I put it in my deviled eggs (see recipe # 31179), and it’s wonderful! Other additions/substitutions you can make to egg salad include: celery seed, yellow mustard, sweet relish, pesto, chopped roasted red and yellow bell pepper, chopped sundried tomato, chopped artichoke heart.