Egg Salad Sandwich Spread has become a staple in our household.
I love creating dainty teatime sandwiches with it and my teen favors it as her go-to snack. It is actually one of those no-bake / no-cook recipes that takes less than twenty minutes to make.
Here’s sharing with you how to make this delicious spread:
Step One: Gather your Ingredients:
- 8 Large Eggs
- 3 to 4 sticks of celery
- Spices: Pepper, Salt, Paprika
- Optional: Honey Mustard
Step Two: Make hard boil eggs.
Bring 8 to 10 cups of water to a boil using a 6 to 10 quart Stock Pot. Place the eggs on the stock pot and cook them for about 7 to 8 mins. Test one egg to see if it is hard boiled.
Step Three: Peel the Eggs.
Remove the boiled eggs from heat. Drain the hot water and replace with cold water. Let it sit for about 3 to 5 mins. Then take each egg, lightly crack and roll it onto a chopping board or a clean kitchen counter to easily remove the hard shell.
Step Four: Slice and Dice the Eggs.
Step Five: Place the chopped eggs in a large mixing bowl.
Step Six: Slice and Dice the Celery Sticks.
Chop the celery sticks and add it with the diced egg in the mixing bowl.
Step Seven: Season the mixture with paprika, salt, and pepper, approximately 1 teaspoon each.
You can add mustard, if you prefer, also one teaspoon full.
Step Eight: Fold the mixture until everything is well incorporated. Do not overmix.
This yummy Egg Salad Spread is ready to be used to make sandwiches! I love using it to serve with crackers too! Make sure you keep your spread sealed on a airtight container and refrigerate it. It is fresh for upto 7 days, but trust me, it’ll be gone before you know it!
Have you tried making egg-salad spread before? What other ingredients do you add?