6Hard-Boiled Eggs, choppedFor easy peeling, I like to steam the eggs (see notes)
¼cupMayonnaiseI use Primal Kitchen or Dukes
2tbspPickle JuiceI use the juice of dill pickles.
4-6Scallions, choppedI use 5 since I like an onion flavor.
1Celery Stalk, ChoppedAbout 1/3 cup
1-2tspGround MustardAny mustard is fine. Choose what you like.
Fresh Ground Black Pepper, to taste
Sea Salt, to taste
Slices of BreadSourdough is wonderful!
Lettuce Optional (adding lettuce will keep the bread from becoming too soggy)
In a steamer pot, add about an inch of water. Bring to a boil. Carefully add eggs to the steamer basket. Let them steam for 10 minutes. This will result in perfectly cooked hard-boiled eggs.
After 10 minutes, transfer the eggs to a medium bowl of ice water. This will stop the cooking process while you begin peeling the eggs.
Finely chop the celery and scallions. Add these to a medium mixing bowl. Mix in the mayonnaise, pickle juice, and mustard. Stir to combine.
After peeling the eggs, chop them and sprinkle them with salt and pepper.
Add the eggs to the creamy mixture and stir with a spoon to combine. If you like your egg salad to be creamier, use the back of a fork to mash the eggs and mix well.
Taste and adjust salt and pepper as needed.
Scoop a large spoonful of egg salad onto a slice of bread and top with lettuce, if using. Top with the second slice of bread and cut in half. Serve with fruit, olives, pickles, or chips.
I have found that steaming eggs results in the easiest peeling. If you want to use this method for breakfast eggs, I recommend steaming for 8-9 minutes. This will give you a softer center in your egg and it's delicious.
If you like your egg salad to be a bit tangier, simply add more mustard. The pickle juice adds amazing flavor but can make the salad a bit too watery if you add too much.
For a creamier salad that has a richer taste, add more mayonnaise. You can also create a creamier salad by chopping the ingredients smaller.
I find that this simple egg salad sandwich is delicious with a salty chip or olives on the side.
Feel free to adjust the amount of celery or scallions. This will not affect the recipe but will give you a salad that is perfect for you.
If you want something other than bread, simply scoop the egg salad on a bed of lettuce or serve with crackers.
Eat the salad immediately. If you happen to have leftovers, this salad will keep in an air-tight glass container in the refrigerator for 3-4 days.