While based on two large size eggs, this egg salad recipe is designed to be adapted to any number of eggs you wish to prepare. No special tools are required although a potato masher would be handy.

Egg salad or "chopped egg salad" is an easy dish to make. The key to good egg salad is remembering that the flavour of the egg itself is very gentle and cannot handle competition. Additional flavours must be gentle. They must blend and play with the egg - not compete for superiority.

Now let's make egg salad!

To make this chopped egg salad recipe you will need:
* a pot with a lid in which to boil your eggs
* any bowl sufficient in size to contain and work your eggs.
* a fork
* a potato masher (optional - makes it easy to break down the whole egg. A good way to start the mashing.)

The required ingredients for this egg salad recipe are:
* 2 large eggs
* mayonnaise
* salt
* paprika
* pepper (optional)

Method: * Shell boiled eggs. Wash them carefully to assure there is no shell stuck to the eggs and place them in a bowl. * Using the potato masher (if you've got one) mash the egg until it is course and lumpy. (A potato masher will not get the eggs as fine as they should be.) * Finish mashinging the egg with a fork. Do not try to create a whipped consistency. The egg should remain course. * Add (per 2 eggs) 2 level tsps mayonnaise 1/2 tsp paprika less than a pinch of salt Only a few grains of mixed ground pepper (if you like peppered egg salad - remember, eggs have a gentle taste. You don't want to overpower them with pepper.) * Gently stir in the ingredients adding, in very small amounts at a time, additional mayonnaise, paprika, salt and/or pepper as desired. Be careful, at this stage, not to mash, additonally, the egg. Notes: If you are adding ingredients, try adding paprika before adding more salt and/or pepper.            Add additonal ingredients in very small amounts at a time.

A little Chopped Egg Salad recipe tip: A small amount of finely diced celery (1/16" to 1/8" dice) adds freshness and a pleasant bit of crunch to your egg salad - about 1/4 to 1/2 tsp diced celery per egg makes it just a bit different from your every day egg salad.

An energy saving tip for boiling eggs: place your eggs in a pot and cover them with water. Put a lid on the pot. Bring the water (with eggs in) to a full boil. Turn the burner off. Let the eggs sit in the water for 13 minutes - leave the pot covered. If you like a slightly softer hard boiled egg leave them in the water for 12 minutes. Experience will teach you how long to leave your eggs in the water to achieve your prefered level of "hardness".

Like your egg salad with Pickled Eggs? Don't forget to drop the paprika.
Chopped Egg Salad is perfect stuffed in fresh pita with some lettuce and tomato! Get the best, easiest pita recipe here.

Click Here for Chopped Egg Salad wallpaper for your desktop.

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