- Course: Appetizer
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 21 Times
Can be made ahead of time.
Here is a near-perfect egg salad, which makes a classic sandwich filling for a summer's lunch. Good with salad greens or when served in lettuce cups as an appetizer.
1. Mix the mayonnaise, scallions, and chives in a small bowl.
2. Peel and slice the eggs. Add to the mayonnaise. Using a fork, mash the eggs. Season with salt and pepper.
Cool the eggs rapidly after cooking, or a dark ring will form around the yolk. Peel the eggs in the cold water and the shells will slip off easily.
Nutritional information is based on 1/8 teaspoon added salt per serving.