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Mom’s Egg Salad

I love my mom’s cooking. It’s caused me to be a food snob. I am known to turn down food just because I know it won’t be as good as my mom’s. I’m spoiled. One of those specific things happens to be my mom’s deviled eggs. I can’t eat ANYONE else’s deviled eggs. I just can’t do it. I’ve tried……but it’s bad. Especially those deviled eggs that are runny. You know what I’m talking about. The filling is about to just ooze over the side of that puppy. Uh. No thanks. I run by them in the potluck line, trying not to look directly at the oozy egg. Anyway, today I’m going to share with you the recipe for my mom’s egg salad. Before this, she didn’t have a recipe. I bugged her until she made it while I was around so I could measure. Now I’m happy. This will make you happy too. It’s not your normal egg salad – it’s got a little bit of sweetness to it. Just like me. Ha, ha!

You need boiled eggs, salt, stevia (or an alternative sweetener), mayonnaise, mustard, and apple cider vinegar. That’s all. All stuff you should have in your fridge. Oh, and about the eggs? Buy them fresh. Really. Your life will forever change. If you’re local, NLV Farms is where it’s AT for fresh eggs – and she even has a little beach area for her chickens. Yep, now that’s a good egg.

Mash your eggs up to the consistency that you like. I like mine pretty fine. I always use my pastry blender to mash eggs. It works great! Way better than a fork. A potato masher works great too.

When they’re done, add the salt, stevia, mayonnaise, mustard, and vinegar. Don’t leave out the vinegar….even if you normally hate vinegar. Just try it.

Stir it well to make sure you incorporate all the salt and stevia. Now, I like to let mine sit a little while. I think the flavors do better. And this is really excellent the next day…..but sometimes I’m hungry and can’t wait. It’s still awesome fresh.

You can use it on a sandwich or eat it with crackers. I like to eat mine open-faced.There are a few variations of this recipe, so you can make it to float your boat. Barry is okay with this version but he likes a dill version better. If you want to make it dill, leave out the stevia and vinegar. Add a spoonful or two of dill relish and give it stir. Viola! – dill egg salad. If you like relish in your egg salad and you want it sweet, just leave out the stevia and the vinegar and add sweet relish.I love sharing my mom’s recipes with you guys. You can be sure there are more to come.  🙂

Mom’s Egg Salad

  • 5 eggs, boiled, peeled, and mashed
  • ½ teaspoon salt
  • 2 tablespoons sugar (I used 1/4 teaspoon Sweet Leaf stevia)
  • 2 tablespoons mayonnaise
  • 2 teaspoons mustard
  • ½ tablespoon apple cider vinegar
  1. Combine all in a bowl.
  2. Let stand 30 minutes to develop flavors or eat immediately.
 

 


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Comments

  1. I doubled the recipe but it was way too salty. Only used one tablespoon of sugar and it was too sweet. I am disappointed because I wasted 10 free range eggs on this recipe.

    Reply

    • I use stevia (see the note in the recipe) and haven’t run into a problem with it being too sweet. But I’m so sorry to hear it was too salty for your tastes. Thanks for your feedback! — Julie, HH Team

      Reply

    • A lot times when you double a recipe you don’t have to double certain seasonings and spices, that is where you would start with the minimum and taste and if you need more of one spice or season then you would add a little more at a time of that certain season or spice. I was like you I thought two tablespoon of sugar was to much so I started with one tablespoon on my double batch and I’m glad I did. We all have different taste and likes. Which I’m happy for because that makes for wonderful recipes. 🙂

      Reply

  2. I love egg salad!

    Thank you for your submission on Nourishing Treasure’s Whole Health Weekend Link-Up.

    Check back later this week when the new link-up is running to see if you were one of the top 3 featured posts! 🙂

    Reply

  4. I have always put some finely chopped onion in mine. Occasionally, I will also add just a touch of bbq sauce. And, yes, it’s always better if its sits awhile. We like it on toasted ww bread.

    Reply
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