One of the reasons I enjoy making egg salad is because of this handy slicer. This bottom half of this egg slicer by OXO rotates so without having to pick up the egg, you can cut it in two different directions.
So it makes little cubes of egg, which are perfect for egg salad!
Start with 6 hard-boiled eggs, and slice them up.
Add 2-3 stalks of celery. (I like a little more crunch to mine, so I go with 1 stalk of celery for every 2 eggs.) Then I shake on some Lawry’s Seasoned Salt. I don’t measure. I shake until it looks about right. When I’m done, I taste it, and add more if I need to. (So scientific!)
Then I add paprika. (Ssh… don’t tell Farmer Doc – this is my "secret" ingredient!) Sort of like the seasoned salt… no measuring, just add to taste.
I add a dollop of mayonnaise (no Miracle Whip here, I don’t like that flavor in larger quantities like this) and mix it all together with a fork. I tend to do easy on the mayo at first, I’m shooting for just enough to hold it all together. And I like the fork to mix it because that breaks up any bigger hunks of egg that were holding on.
Top your favorite bread (I used sandwich thins here), and off you go! I added a slice of Cheddar cheese to mine, and would have loved some garden fresh tomato… But, alas, no tomatoes.
It still tasted delicious, even without the tomato.
I don’t think you need a printable for this…
- 6 hard-boiled eggs
- 2-3 stalks of celery
- Seasoned salt, to taste
- Paprika, to taste
- Mayonnaise, to taste