Classic Egg Salad

Shopper recipe | Submitted by Allison Wood

Serves: 32

Yield: 2 quarts

Prep time: 30 minutes, less if eggs cooked ahead

Your rating: None (1 vote)

These ingredients are:
vegetarian iconVegetarian dairy-free iconDairy-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

A classic that will satisfy adults and kids alike; rich yet lively and satisfying. Great on crusty whole grain bread and with sliced radishes or lightly dressed arugula.

*This recipe is large and contains up to 30 portions at approximately 4 ounces per serving. The recipe can be halved or further reduced easily, but be careful to season with salt and pepper and hot sauce to taste.



Hard-boil eggs in salted water; shock in ice water and then peel and rinse. Into a large bowl, grate eggs using a box grater or by running over a wire cooling rack for faster peeling.

Stir together next three ingredients in a small bowl, then add all remaining ingredients except parsley. Gently fold into grated eggs until just combined. Taste seasoning and adjust as needed.

Cut off parsley stems and finely chop the parsley. Sprinkle over eggs and fold in.

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More about: eggs, salad


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