Egg salad

[Vegetarian] A great way to use up eggs and sandwich bread.


Serves 4-8

  • 8 eggs
  • 1/2 red onion, chopped fine
  • 1-2 celery stalks, chopped fine
  • 1-2 tsp diction mustard
  • 1/2 cup mayonnaise
  • optional: hot pepper (Serrano, jalapeno)


to taste

  • salt
  • pepper
  • smoked paprika
  • dill
  • chili flakes


Preparing the eggs

  1. Fill a pot with the eggs and enough water to cover 1/2 an inch over the eggs.
  2. Heat until water is at a rolling boil.
  3. Remove from heat.
  4. Let the eggs sit in the pot, covered, for 15-17 minutes.
  5. Place them in an ice bath to sit for ~6 minutes.

Rest of steps

  1. While the eggs are heating or cooling, prepare the vegetables.
  2. Place them in a big bowl to be mixed with the eggs.
  3. When the eggs are ready, peel the shells off.
  4. Cut the eggs into small pieces. Optional: for a creamier consistency, separate the egg whites and yolks. Mash yolks with mayonnaise, mustard, and salt and pepper. Cut the egg whites into small pieces.
  5. Add the eggs to the bowl of vegetables.
  6. Add the rest of the spices and sauces (if not already incorporated into the yolks).
  7. Chill in the fridge for at least 20 minutes, or 5-10 minutes in the freezer.
  8. Serve with bread as part of a sandwich, or as a dip with crackers.