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Egg Salad

Extract from Mason Jar Salads and More • By Julia Mirabella • Published by Ulysses Press


$ $ $ $ $
• • • • •
30 mins

Mason Jar Salads and More
Egg salad is a great lunch option because it takes surprisingly few ingredients to make and they are usually ingredients you already have in your fridge and spice cabinet. Other than boiling the eggs, this salad takes only minutes to make but it is tasty and filling. Try adding a little bit of cayenne pepper if you want to spice it up. Egg salad tastes great on its own, but is truly outstanding as a sandwich. Just bring some bread to work with you along with your Mason jar of egg salad, and put together a tasty sandwich with minimal effort.

Makes 2 servings

Posted by Ulysses Press Published See Ulysses Press's 78 projects » © 2021 Julia Mirabella / Ulysses Press · Reproduced with permission. · Courtesy of Ulysses Press/Julia Mirabella
  • Step 1

    Place the eggs in a small saucepan, adding water to cover. Bring the water to a boil over high heat, then remove from the heat and cover the pan. Let the eggs sit, covered, for about 11 minutes. Remove with a slotted spoon and place in a cold-water bath for about a minute.

  • Step 2

    While the eggs cook, finely chop the celery and dice the red onion. Peel the hard-cooked eggs and coarsely chop them. Place in a bowl with the onion and celery, then add the mayonnaise, mustard, cumin, and cayenne pepper, if using. Mix together and season to taste with salt and pepper.

  • Step 3

    Transfer the egg salad to the Mason jars, seal, and refrigerate. Bring a jar to work along with a couple of slices bread in a zip-top plastic bag.

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