Simple Egg Salad

April 11, 2012

A favorite treat following the week of Easter is a good egg salad sandwich.  Like you, we have an abundance of colored hard boiled eggs and this is an easy way to use some of them up.  The ingredients are quite simple and can be made in a pinch.  I think the secret that makes this such a delicious version of egg salad is using cornichons.  Cornichons are small French pickles packed with flavor.  I purchase them from Trader Joes but they should be readily found in the specialty food section of the grocery.  Spread this easy salad between a nice crusty roll or toasted piece of french baguette for a wow factor!  I have already made this twice this week and it is only Wednesday!

6 hard boiled eggs chilled
1/3 cup mayonnaise~adjust to your preferred consistency
2 tablespoons diced sweet yellow onion
6 cornichons~cut into small round “coins”
Salt and pepper to taste
Crusty bread

Dice the hard boiled eggs into bite sized pieces.  Add them to a medium mixing bowl.  Add the mayonnaise, onion, cornichons, salt and pepper.  Mix until everything is well incorporated and coated with mayonnaise.  Spread between two slices of bread.

Photo Credit:  Tilly’s Nest


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5 thoughts on “Simple Egg Salad”

  1. Every year after Easter I make egg salad too. This year we seem to have a record number of eggs from our hens. It's probably due to the unseasonably warm weather. Your recipe looks really delicious. I think we'll try it for lunch tomorrow. Thanks for the recipe.


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Sharing an inspired life from the New England seaside. Chickens, Bees, Gardens, Art and Yummy Goodness.