Have picky eaters who don't like crunchy bits of celery or onion in their egg salad? Here's a simple recipe that has all the flavor without the crunch.
You'll need to start with some hard-cooked eggs. These were leftover Easter eggs that I baked in the oven.
The easiest and least messy way I know of to chop a lot of hard cooked eggs is to put them in a large bowl and go at them with a pastry blender.
Then add the mayonnaise mixture that was whisked together in a separate bowl to ensure all the ingredients are evenly disbursed. Toss everything together until well combined.
Now it's ready to go into sandwiches or wraps, schmear on toast points, or serve a on a bed of salad greens.
Kid Friendly Egg Salad
- 16 large hard cooked eggs, peeled
- 1 cup real mayonnaise (we love Duke's)
- 1 tablespoon prepared mustard
- 1 tablespoon dried parsley, crushed in the palm of you hand
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon celery seed
- 1/2 teaspoon granulated onion
- Place peeled hard-cooked eggs in a large bowl and chop with a pastry blender.
- In a separate bowl, whisk together mayonnaise, mustard, parsley, salt, pepper, celery seed, and granulated onion.
- Pour mayonnaise mixture over chopped eggs; mix until well combined. Keep leftovers refrigerated in an airtight container for up to 5 days.