I have been trying to get Jason to give me his step by step instructions for his tasty egg salad for a while now. It’s always a little different as he is so great at putting a little bit of this and that to make it delicious. Every time his mom visits us, I’m reminded how the apple didn’t fall too far from the tree as she is the same way, no measurements needed, just great skills for the right amount of spices. He did his best to measure it for me tonight so here it is. I will be putting these in the grain-free sandwich bread for lunch tomorrow.
- 12 eggs (hard-boiled)
- 1 cup finely chopped celery
- a little less than 1/4 cup mustard
- a little more than a 1/4 cup of mayonnaise (we use olive-oil mayonnaise)
- 3 tbsp relish
- 1 tbsp Bragg’s soy sauce
- 1/4 tsp onion powder or minced chives (2-3 tbsp)
- pepper to taste
In a medium-sized bowl, use fork to mash up the eggs. Combine all the ingredients together and mix well.