I make this zesty salad all the time to use as a quick sandwhich filling. I like to pack this salad in a container and bring it along with some split kaiser rolls for a unsoggy lunch. You can leave out the veggies if you are cooking for fussy eaters.
Roughly chop or mince the eggs depending on how big of chunks you like. Then gently combine with the rest of the ingredients, taste and adjust seasionings. Refrigerate for up to 3 days. Makes 6 sandwiches worth.
* If you don’t have any Old Bay, you can make it in a Pinch:
½ teaspoon celery salt*
¼ teaspoon paprika
¼ teaspoon black pepper
pinch cayenne pepper
*Celery Salt in a Pinch:
¼ teaspoon celery seed
¼ teaspoon sea salt
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Let me just say that I am not a big fan of egg salad,because it’s usually so bland and Mayonaisse-y, but this was good! I made half a recipe for lunch, just because I saw the Old Bay seasoning and it peaked my interest. This is a flavorful egg salad.
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deepsreddy@everydaydelightful on 9.16.2010
i have to try this!
curlsmcghee on 9.7.2010
I love this quick, easy and tasty egg salad. Ever since I first saw it, its become by go to quickie meal. Thanks so much for sharing!