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Egg Salad

This recipe is based on however many eggs you use, so there is a ratio. We recommend two eggs per person and one stalk of celery for every four eggs. You'll use about one tablespoon of mayo for every two eggs and one little squirt of mustard. After much research and many unsuccessful and ugly peeled eggs, we have found that the trick to a beautifully peeled egg is to get the eggs cold after you boil them. Once they are cold, crack them and, under running water, peel them carefully so you don't peel off the egg white. Ideally, the water will get under the shell and help to easily release it.
Course Main Course
Cuisine American
Keyword eggs
Servings 1
Author The Cowgirl Gourmet's cowboy


  • 2 farm fresh eggs boiled and peeled
  • 1/2 stalk celery diced
  • 1/2 teaspoon cheap yellow mustard
  • 1 tablespoon mayo
  • Dash kosher salt
  • freshly ground black pepper
  • 1/2 teaspoon flat-leaf Italian parsley finely chopped


  1. Boil two eggs per person. Allow eggs to cool, get them cold and then peel them.

  2. Chop eggs on a cutting board leaving some of the egg whites chunky. Place chopped eggs in a bowl large enough to mix everything together.

  3. Use 1/2 a stalk of celery for every two eggs and chop into a semi-fine dice. Add chopped celery to the bowl.

  4. Sprinkle kosher salt and a generous amount of fresh ground pepper onto the mixture. For every two eggs, add one squirt of cheap yellow mustard and a tablespoon of mayo.

  5. Stir thoroughly with a fork. Using a fork is very important so as to mash the yolks sufficiently and create a creamy blend.

  6. Adjust the salt and pepper and add additional mayo to achieve the consistency you desire.

  7. Add a little fresh finely chopped parsley, stir to combine and chill for about 15 minutes in the fridge.

  8. Serve on the best bread or roll of choice and enjoy.