Boiled eggs really are the perfect little sack: full of protein and good fats. (Plus they contain almost every essential vitamin and mineral our bodies need!) While I love my boiled eggs cut in half with just a bit of salt and pepper; Egg Salad has always been one of my favorite ways to use boiled eggs.
I always have Davidson’s Safest Choice pasteurized, in the shell eggs on hand for use in my recipes with under-cooked eggs. (I make a no cook, custard based, sugar free ice cream with these eggs at least once a week!) And I frequently cook with them in other recipes too. They perform the same way as a regular egg but you don’t have to worry about salmonella in your eggs since the pasteurization process eliminates that risk in your eggs. (Read more about Davidson’s Safest Choice Eggs here and grab a coupon.)
The kids like their egg salad on toast or a bun, but I like to eat mine in a lettuce wrap or just straight out of the bowl!
Egg Salad Recipe (w/ a kick)
- 5 hard cooked eggs, diced into small pieces
- 3 Tbsp Mayo
- 1.5 Tbsp Dill relish
- 1 Tsp Yellow mustard
- A few squirts of Sriracha -this is really to taste. You’ll need to add a bit of the the Sriracha, taste it and adjust if needed.
- Salt and pepper
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( I am a brand ambassador for Davidson’s Safest Choice® and a member of their Darling Dozen. This post is sponsored but all opinions are 100% my own.)