Zesty Egg Salad

Happy Thursday, y’all!   I have a great many recipes to share with you and was in a bit of a quandary about which to post today, so I asked the opinion of my young diabetic friend.  He took one look at this and it was all over.

He is apparently a big egg salad fan.

I am too, for the simple reason I don’t care for egg whites – unless they’re whipped into a nice, tasty meringue and topping a chocolate cream pie, but we won’t go there right now.  (In fact, we won’t go there at all.)  If I had my way, there would be all-yolk eggs…along with an all-bacon pig.  Okay, a 50% bacon, 30% sausage and 20% spare rib pig.

Hey – a girl can dream, can’t she?

So where was I?  Oh, yes – I don’t care for egg whites.  However, a good egg salad makes them quite palatable – and this, my friends, is a good egg salad.  And since Easter (or Chocolate Bunny Day, as we call it at the Sushi Bar) is right around the corner, this is a delicious way to use up some of those hard-boiled eggs we all tend to have a surfeit of afterwards.

Zesty Egg Salad

Zesty Egg Salad

serves 6

6 large hard-boiled eggs, chopped
1/3 cup mayonnaise, preferably homemade
1/4 cup finely chopped red onion
1 small celery stalk, finely diced
1/4 cup dill pickle, finely chopped
1/2 teaspoon Tabasco sauce, or to taste
dash barbecue dry rub
Salt and freshly ground black pepper, to taste

Combine the first six ingredients in a medium bowl until well-mixed. Taste and add salt, pepper and the barbecue dry rub to your liking. Cover and refrigerate for an hour to allow the flavors to blend before serving.

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20 thoughts on “Zesty Egg Salad”

  1. Look at you, giddy with another guy and new food while my back is turned! You’ll have to make this for me.

  2. Yum, egg salads and potato salads (I’m flexible on carbs), I tend to forget about how awesome these can be. Thanks for the reminder.

  3. You’re having a food affair with a diabetic and Be didn’t know? Jan, you cougar you.

    This sounds great. A few nice additions to the usual, same old.

    1. Cougar, schmougar. My young diabetic friend is only a year or so older than Oldest Son and has a lovely wife.

      And the egg salad is quite nice; the Tabasco and pinch of BBQ rub really makes it.

    1. Normally I’d have added sweet pickle relish to this, being all Southern and all (and they do make a SF sweet pickle relish). But I’m trying to expand my food choices to include sour/bitter, for reasons I’ll go into in another post, so dill pickle was a good choice for this. It was quite tasty!

  4. This looks great and I do like egg salad. I used to make it all the time when I still ate bread. But I haven’t made it since we stopped eating bread because I can’t figure out how to serve it and have it seem substantial enough. Any suggestions?

    1. I ate this straight from a bowl for breakfast this morning, but Beloved and I have taken to wrapping mayonnaise-and-meat-based salads, such as this or chicken salad, wrapped in lettuce leaves. That’s a great substitute for bread, especially since wheat makes me ache.

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