Auntie Andi'S Egg Salad For Little'S Little #1 Long

Name: Auntie Andi'S Egg Salad For Little'S Little #1 Longmeadow
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large hard-boiled eggs; 1 teaspoon mayonnaise (I use full flavored Hellman's); salt and pepper (I use a pretty good hit of salt, but you add what you want); 1/8 teaspoon fresh lemon juice (very small amount, a squeeze really); 1 stalk celery, chopped (small celery-chopped in small squares); 1/8 teaspoon fresh chives, chopped; Optional Toppings; 1 bunch bean sprouts (or mung beans); 4 slices whole wheat bread, toasted medium; 2 -3 lettuce leaves, per sandwich

Servings: persons

1
Hard boil the egg; placing the eggs in a pot and cover with cold water by a 1/2-inch. Bring water to a very gentle boil. Turn off the heat, cover, and let sit for exactly (in pot) 12 minutes. After the time has passed place cooked eggs in a bowl of ice water ready until ready for use.
2
Crack egg and peel shell off. In a medium mixing bowl, place eggs in bowl and smash with a fork. You want chunks of both yellow and white. Do not over mash.
3
Add mayonnaise starting with 1 teaspoon. If you want more, go ahead and add, although I am a less mayonnaise type of gal.
4
Use the mayonnaise just enough to get the eggs to stay together.
5
Add salt and pepper as you prefer. I prefer to add salt, (1/8 teaspoon coarse salt to taste). I prefer lots of pepper too however; you chose what you like best. I start with 1/8 teaspoon and go up from there.
6
Gently add celery and basil or chives if using.
7
Toast bread until medium dark. I place one or two lettuce leaves on toast (dry) then top with egg and bean sprouts. I don't use mayonnaise or anything on either side of toast, again your preference here. I really like the egg salad to shine through and not be overtaken by more mayonnaise or butter.
8
Top with lid, mash down a bit, and take a deep bite. Oh yum!

kcal

Calories

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Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 large hard-boiled eggs, 1 teaspoon mayonnaise (I use full flavored Hellman's), salt and pepper (I use a pretty good hit of salt, but you add what you want), 1/8 teaspoon fresh lemon juice (very small amount, a squeeze really), and more.

Yes, Auntie Andi'S Egg Salad For Little'S Little #1 Longmeadow falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Auntie Andi'S Egg Salad For Little'S Little #1 Longmeadow

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions