Here’s another recipe with a crazy-long list of variations. But ovo-lacto vegetarians and low-carb folk tend to end up eating a lot of eggs, so variety really helps things along. The variations don’t have “recipes” as such, but here’s how to do it: boil, chill, peel, and chop the eggs. Add whatever fat is mentioned, then start adding the rest of the ingredients in small portions. Taste. Adjust. Voila!
Basic Egg Salad
Yield: 6 servings
6 hard-boiled eggs, peeled and chopped finely
2 tablespoons organic mayonnaise or aioli
1-1/2 teaspoons Dijon mustard
1 teaspoon lemon juice
1 tablespoon capers, chopped (or chopped dill pickles)
1 tablespoon flat-leaf parsley, minced
Sea salt and freshly ground black pepper, to taste
In a medium bowl, combine eggs, mayonnaise/aioli, lemon juice, celery, green onions, parsley, and eggs. Season with salt and pepper.
Variations
All ingredients minced, shredded, or crumbled, as appropriate 😉
- Pimento-stuffed green olives, Dijon mustard, mayonnaise
- Shallots, tarragon, tarragon vinegar, mayonnaise
- Garlic, lemon juice/zest, Dijon mustard, fennel bulb, mayonnaise
- Dry mustard, hot Hungarian paprika, shallot, parsley, celery, mayonnaise
- Za’atar, lemon juice, green olives, cilantro, red onion, pine nuts, mayonnaise
- Curry powder, red bell pepper, Greek yogurt
- Avocado, blue cheese, mayonnaise
- Dijon mustard, cheddar cheese, mayonnaise
- Shallots, whole-grain mustard, celery, capers, chives, lemon juice, mayonnaise
- Pesto, celery, Greek yogurt (or sour cream)
- Dill pickles, capers, green onions, mayonnaise
- Celery, chives, lemon juice, Dijon mustard, smoked paprika, mayonnaise
- Red wine vinegar, garlic powder, sun-dried tomatoes, feta, kalamata olives, Greek yogurt
- Champagne vinegar, capers, chives, shallots, butter, sour cream