Old fashioned egg salad with an updated, gourmet twist!
I love to serve this on thinly sliced baguettes with a dollop of caviar or olive tapenade. Far more impressive and tasty than plain ol’ deviled eggs when bringing for a potluck or serving as an hors d’ oeuvre.
Want to get the little ones to eat something healthy at that party? Serve this egg salad with an ice cream scoop in plain ice cream cones for a festive kids party! Chop up some black olive “sprinkles” for decoration!
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- 12 eggs hard boiled
- 1/3 bunch green onions or scallions cut into ⅛" slices
- 4 stalks celery thinly sliced
- 1 tbsp brown mustard
- 1/2 cup mayonnaise Do not use Miracle Whip!
- Salt and pepper to taste
- olive tapenade and/or caviar garnish
Ingredients
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- Hard boil eggs
- Dice eggs.
- Add in well drained celery, green onions, salt and pepper, and combine evenly.
- Add in mustard and mayonnaise, and mix thoroughly, but gently so as not to cream eggs.
Chill before serving.
Serve on thin baguette slices and garnish with a small dollop of olive tapendade or caviar.
1 serving = approx. 3 slices of baguette, each with a generous spoonful of egg salad, served open face.
[Tip for perfect egg: place eggs in pot in single layer, fill pot with enough room temperature water to cover eggs by 1"; put 1 tbsp. salt in water to prevent cracking; bring to full boil over a medium-high heat; take off heat and allow eggs to sit in hot water, covered, for 15 minutes; drain off water and run cold water over eggs to stop cooking, until eggs are room temp.; refrigerate before peeling: peel under running water or by using shaking cup technique.]
