This Egg Salad is comprised of all the classic ingredients for your traditional egg salad recipe. Mayo and Dijon mustard marry together all the components beautifully. While I have it’s sibling recipe up already, chicken salad with grapes, I think it’s about time I share with you this recipe, just in time for Fourth of July BBQ’s and gatherings!
- 6 boiled egg, chopped
- 1/4 cup mayonnaise (or to taste)
- 1 tbsp dijon mustard (or more to taste)
- 1 small dill pickle, minced
- 1 tbsp minced red bell pepper
- 1 tbsp fresh chives, chopped
- salt & pepper to taste (do this after combining all ingredients and taste testing)
How to make Egg Salad
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- 6 eggs boiled and chopped
- 1/4 cup mayonnaise or to taste
- 1 tbsp Dijon mustard or more to taste
- 1 small dill pickle (or half of a large) minced
- 1 tbsp chives fresh, chopped
- 1 tbsp red bell pepper diced
- salt and pepper to taste do this after combining all ingredients and taste testing
- Combine all ingredients (except salt and pepper). Taste test and add salt and pepper if desired. Keep refrigerated in a tightly covered container.
This post was originally published on this blog on April 23, 2009.
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Sippity Sup says
Wild chives sounds like heaven!! GREG
Hi there. I just discovered your blog and love the idea of Thrifty Thursdays! I pretty much refuse to buy any groceries that aren’t on sale cuz I know eventually they’ll go sale! Like I held off on buying ground beef last week for $3 a pound and this week it was only $1.69 a pound and I bought 2! :)
Alta – I did that last week too, we used up a lot of our pantry items!
Kelly, Cheri, Heidi, Tami, pinkstripes, Blond Duck and Rachel thanks!
Bunny – When I noticed them last year I knew they weren’t grass because of how much taller they were and how they were growing in tufts. All I had to do was pick some of the aroma of the chives were all over my hands. I looked them up on the internet to be sure!
AmyRuth – Yes, how fun to interview Dorie! :) I’m looking forward to getting her answers, should be talking to her on the phone as well. :)
I read you are interviewing Dore? How awesome is that? Wow!!!
I love your “freebies” in the front yard! So neat, makes you wonder if there was a garden there at some time, back in the day.
Your blog is amazing! Lots of interest.
The Blonde Duck says
That’s a great idea!
I would never have thought that they were chives, how did you know that?? I wonder how they got there?? Great idea Amanda!!
How cool! I wish I had access to wild chives.
Great find, Amanda! I would’ve had no idea that those “weeds” were chives! The best part is that it’s FREE! MMM! Sour cream and chives on a baked potato–now I’m hungry!
This sounds so good. Great idea taking advantage of something you already have. That is best for saving lots of money!
Cheri Sicard says
I love chives. You are luck y to have them growing wild. This week I have tips ad recipes for making your own calorie and portion controlled meals for your freezer at the Fabulous Foods blog and at the Fabulous Living blog I have directions for making handy little picnic packs to keep in the car or backpack, so you can always take advantage of frugal outdoor dining options.
Your egg salad looks wonderful! I never thought to add chives!
Oh, how I love chives! I use them in eggs, cream sauces, and in rubs for steak and pork. Now I have a new way to use them! Thanks for the delish recipe!
You know, I’ve seen those in front yards around my neighborhood, never thought about the possibility of them being wild chives! What have I done that was thrifty this week? I declared “no grocery shopping” this week. We had enough stuff stored that we could make it without. So Monday, we had black beans and rice (which probably cost about $5 for 4 people), and I’ve made a pasta dish using pantry ingredients, and last night made some macaroni and cheese to use up the chipotle peppers and cheese in the fridge!
That egg salad looks so delish!
I’ve posted several thrifty tips these week on Old Fashioned Tips! Looking forward to seeing everyone else’s.