Last week I woke up craving egg salad after maybe going a year without having it. Well, now I've had it 3 times in the past week! It should be no surprise that I didn't grow up eating egg salad sandwiches, but rather, salads. So if I was out to lunch, I was the girl at the counter saying 'I'll have the egg salad, salad please. Yes, on lettuce. No bread" (this is the story of my life!).
This recipe is the way I remember my Mom making me egg salad, and is the way I typically make it whenever I have a hankering. I like to serve it over spicy arugula and top with sliced roasted bell peppers - the bright and refreshing veggies perfectly balance the creamy egg salad, creating the perfect bite.
Serves 1
3 hard boiled eggs
1 tbsp sweet pickle relish
1.5 tbsp mayo (our favorite is Vegenaise)
1.5 tsp Dijon mustard
Salt and pepper to taste
For the salad
2 generous handfuls of arugula
2 roasted bell peppers from the jar, sliced length-wise
EVOO + balsamic vinegar to taste
When hard boiled eggs are completely cool, peel and roughly chop (or finely chop - however you prefer) them. Mix in relish, mayo, and mustard to the eggs. Add salt + pepper to taste. Serve over a bed of arugula dressed with EVOO + balsamic. Top with slices of roasted red bell peppers. Enjoy!
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