Egg Salad

Egg salad is a classic!

As with a lot of my recipes, this is simple to put together.  It doesn't call for any fancy ingredients, but instead lets the eggs be the star of the show.

* This recipe uses 12 eggs!  A great way to use our farm fresh eggs. *

Vinegar is my secret weapon.

Vinegar adds a nice kick to the mayo base.  Using vinegar not only adds to the deliciousness, it also packs on added health benefits such as improved blood sugar levels and helps keep the heart healthy.

Of course, it starts with hard boiled eggs.

Click HERE to see how I hard boil eggs - Mom's tried and true way.

I like to stir together the mayonnaise, vinegar, salt, and pepper.

Then I gently fold in the diced eggs and celery.  This helps to keep the chunk of the diced eggs in tact. I don't like a mushy egg salad.

The green of the celery adds great color and crunch.

Garnished with some fresh parsley compliments the egg salad without taking away from the classic flavor.

It can be enjoyed so many ways...by the bowl full, on a croissant, on toast, or an open face or closed sandwich.

Here is the recipe:

Egg Salad

1 dozen hard boiled eggs, diced

2 stalks celery, diced

1/2 cup mayonnaise

1 tablespoon vinegar

salt, pepper, fresh parsley

Stir together the mayonnaise and vinegar.

Season with salt and pepper.

Fold in the diced eggs and celery.

Add more seasoning if necessary.

Garnish with fresh parsley.