Egg Salad for Lunch


Today I wanted to share a simple egg salad with you that can be adjusted for varying tastes and likes. I also wanted to share an easy-peel method for hard-boiled eggs.


Pre-Mix Prep

If you want easy-peel hard-boiled eggs, boil your eggs for 7 to 10 minutes. After they have boiled, drain off the water and fill the pan with cold tap water and a couple of handfuls of ice cubes. Let the eggs sit for a good few minutes, then drain. 

I found a local farm that sells eggs, and let me say, the fresher the eggs, the better. 

After a few minutes, take the egg and gently tap and roll it against the counter surface till it is pretty much broken all over, and then start to peel the shell off. It should come off in easy sheets without damaging the egg.

Now for the salad.

Ingredients to Mix

As a constant base, I dice red onion, scallions, or shallots. Dice a couple of celery stalks. Put them all in the bowl and add cut-up egg.

Then I add tablespoons of mayonnaise and a good dollop of whole grain mustard: brown stadium mustard, Dijon mustard, or even good old yellow mustard- all depends on your taste.

I also add salt, ground black pepper, and paprika for a bit of zing. Sometimes a bit of lemon juice if I have it.


Now the fun begins- it’s all in how you feel that day and for what you have a taste bud.

Some people add avocado, salsa, tuna fish, chopped carrots, olives green, or black. Add various fruits & veggies: broccoli, grapes, cabbage, green or red peppers, etc. Hot pepper flakes or even chopped hot pepper. Pickles are common or pickle relish. I could have done that today; I had some in the frig, but I forgot.

I’ve heard of people putting in Worcestershire sauce, white wine, capers, Tumeric, and classic spices such as oregano, basil, rosemary, thyme. Maybe add shrimp or make it a Waldorf with apples and grapes. You can add nuts too……Again- all that your little heart desire.

I like to eat it spread on a slice of bread or as a filling in a leaf of butter lettuce. You can eat it as is, in a sandwich roll, naan bread, topping for a salad with salad dressing. In Ireland, we called it egg mayo roll- a mild egg salad with chopped onion, eggs, lemon juice, and mayo, served on a long baguette like roll with coleslaw and, or tomato slices on the top. Fantastic!!

Now for my own weird idiosyncrasy!

Certain foods have always set me off- not good. They make me nauseous or go against the grain. For instance, I love liver & onions but hate the smell of it cooking. A pork roast cooking makes me nauseous because of an incident while I was pregnant- haha. Strangely, after eating it and enjoying the taste of the egg, the smell of eggs ON THE PLATE or Silverware also makes me cringe. I have to soak the plate and fork in a strong-smelling soap before I can put in it the dishwasher–I know, very weird.

Well, guys, that was my lunch. I hope you had a nice lunch today too!

Thanks for a visit…talk soon.

Take good care



Hi, my name's Darleen.

This homebody works on making my own haven, and I would love for you to feel free to do this too. I lean toward a New England, English country decor, but you can adapt my ideas to fit your style. I write about decor, eating, gardening, travel, and antiquing. I am a fanatical devote of genealogy and love to assist other searchers. If any of this appeals, join me and make your home your haven.

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