This was not my grandmother’s egg salad, but nonetheless, it was delicious. When I read the recipe, I couldn’t imagine liking it, but the first taste convinced me otherwise. I made half the recipe and found that it worked perfectly.
I used a Vidalia onion, which I had on hand. Its sweetness proved to be delicious in this recipe. The taste reminded me of the egg and onion salad they sell at my local bagel store.
Mushrooms would be a great addition to this. Also, I usually throw out a couple of the yolks in the interest of lowering my cholesterol intake. I didn’t do it this time, but I think that the final product would remain delicious for anyone who prefers more egg whites than yolks.
We ate it as egg salad sandwiches on whole-grain bread, but I imagine it would be fabulous on a freshly baked bagel or some crackers. It would be great with a salad and would even be nice with a slice of beautifully ripened tomato or some avocado. It’s egg salad. Everyone can figure out what to do with it.
The important thing is that you won’t miss the mayo. The recipe simply involves chopping, peeling eggs, and mashing the salad together. Use plenty of salt and freshly ground black pepper.
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