I know, I know… egg salad isn’t the most exciting thing on your plate, but this is the best one I’ve ever tasted.
I didn’t always. In fact, I really DIDN’T like egg salad. Ever.
…and then I got pregnant with Milo.
I felt nausea every single day of my pregnancy with Milo from 5 weeks to 39 weeks and 6 days (when Milo was born). It was sometimes a long, looong haul. Totally worth it, but sometimes I wondered if anything would ever taste good again (other than fresh fruit, smoothies, and Honey Bunches of Oats with almond milk).
One day, while simultaneously trying to lay down and entertain Sophie at the same time, it came to me. From the depths of nausea/morning sickness/death came a bright, shiny thought.
Egg salad. Egg salad is what I should eat right now. Egg salad is what I NEED to eat right now. WHY IS THERE NEVER ANY EGG SALAD AROUND HERE?!
So, egg salad it was. Every day for lunch for three weeks. And, since then, I get a hankering every now and then. I don’t make it fancy. No fancypants, gourmet ingredients, but I find it simple and tasty. Served on toast is my favorite way to eat it, but feel free to eat it any way you wish. Also… no judge-y.Print
Nothing fancy here, just simple ingredients.
- 2 eggs, hard-boiled*
- 1 1/2 Tbsp mayonnaise** (I like olive oil mayo)
- 1 tsp mustard
- 1 Tbsp dill pickle relish, or minced pickles with a dash of pickle juice
- salt and pepper
- In a medium bowl, mash eggs together with mayonnaise, mustard, and pickle relish with a fork. Mash until you’ve reached desired consistency–some people want it less mashed, some like it smoother. Season with salt and pepper to taste
*My favorite way to hard-boil eggs is to place them in a pot and cover with 1 inch of water. Bring to a boil over medium heat. Boil 1 minute, then turn off the heat and let them rest 8-10 minutes (8 minutes for softer eggs, 10 minutes for hard-boiled eggs).
**Be sure your mayonnaise is gluten & dairy free if you have a sensitivity. I like Kraft brand olive oil mayo.