I have the greatest mom.
I might not always have said that, believe me. We’ve definitely had rocky moments in our relationship, but as I’ve been busy over the past couple years, she’s really helped me out a lot. She loves to cook, and regularly prepares meals for Mister BS and me.
One of my favorites is her egg salad. It’s perfect for grab-and-go lunches. I like in with greens, with crackers, in a pita, on whole wheat toast, on a Wheatfield’ss ciabbatta roll…or just plain.
She packs it full of sweet pickles and red onion, with lots of mustard and just a tad of real Hellman’s mayonnaise. I’m not usually a fan of mayo, so it’s not something I ever have on hand, which is one of the reasons I just let my mom make this for me and rarely make it for myself.
There are a couple of tips to ensure you get the best egg salad. Make sure you boil your eggs properly. If you are making a full batch, hold off on the celery and mix in as you serve. A 12 egg batch lasts 3-4 days in my house, and the celery can leak water into the salad (which is okay, you just drain it off, but it’s easier to avoid it all together). Additionally, make sure you are buying sweet pickles made with real sugar and not high fructose corn syrup. (The only way I eat the stuff is in an occasional tootsie roll. I can’t resist them). If you don’t have a local option, Kroger brand is a chain grocery variety that is free of high fructose corn syrup.
Mom’s Egg Salad
- 12 hard-boiled eggs
- 10-14 sweet pickles, finely diced (to taste)
- 1/2 red onion, finely diced
- 1/3 c real Hellman’s (light) mayonnaise
- 1 1/2 T French’s yellow mustard
- 1-2 stalks celery, diced
- 1 t ground celery seed
- salt + pepper
Boil eggs. Peel shells after they’ve cooled. Chop and mix in remaining ingredients. Serve with greens, crackers, bread, etc.