Creamy Egg Salad | CaribbeanPot.com

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

bread

🥗Healthier: whole grain bread

💰Cheaper: white bread

Whole grain bread offers more nutrients and fiber.

Place 8 medium-sized eggs in a pot and cover completely with cool water.

Bring the water to a rolling boil.

Once boiling, turn off the stove and cover the pot with a lid, letting it sit for 10 to 15 minutes.

After the time has passed, transfer the eggs to cold water to cool them down before peeling.

Peel the eggs and chop them into small pieces, noting any overcooking indicated by a dark ring around the yolk.

In a bowl, combine 3/4 cup mayonnaise, black pepper, dry mustard, and dijon mustard, and mix thoroughly with a whisk.

Add chopped white onion and finely chopped gherkins to the mixture for texture and flavor.

Grate 1 celery stick into the mixture to avoid large pieces.

Toss everything together to distribute evenly, ensuring all ingredients are mixed well.

Fold in the chopped eggs gently into the mixture, pushing and pulling to combine without mashing the eggs.

Chill the egg salad before serving, especially if making sandwiches for a picnic, to keep it cool and safe.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens