My Best Egg Salad Recipe:
Straight from my Mom!

Know why this is my best egg salad recipe? Memories.

My Mom is my inspiration when I want to get creative in the kitchen. For me creative means three things:

• tasty
• easy
• light on the budget
  
  

Back when I was a young girl in Poland, I was always amazed at the all great tasting meals my Mom made from just a few basic simple ingredients. That’s the reason for this website too! Because Easter was coming up, I wanted to make something simple but special for the occasion. So I took my Mom’s simple vegetable salad and added a few hard boiled eggs into the recipe.

One of the best things about this recipe is its versatility, especially if you use it as an Easter dish. Depending on the time of year it falls on it will work as an appetizer for a main meal in cooler months, or by itself in warmer ones.

Finally, you can be as creative as you like! Have a look at My Chef’s tips: those additional ingredients form the original recipe, but I’ve made a simple basic version just as tasty. You can add or leave out the extras as you like. This is great if you have children who are fussy eaters….like My Chef!

So enjoy this inspiration! Straight from my Mom...

Ingredients (Serves 4 egg salads):

2-3 cooked carrots 1 can of peas 1 medium onion 2-3 hard-boiled eggs 1 can of corn ¼ teaspoon of horseradish 1 teaspoon of prepared mustard 1 tablespoon of sour cream ½ cups mayonnaise Salt and pepper to taste

Cooking Utensils You'll Need:

cooking pot
kitchen knife
chopping board
large salad bowl

Directions for My Best Egg Salad Recipe:

Wash and peel the carrots.

Boil 3 cups of water (or enough to completely cover the carrots). Add the carrots and boil for about five minutes or just until they’re tender. Drain and let cool.

Peel and wash the onion. Chop into very small pieces.

To make the eggs, boil them in water for 12 to 15 minutes. When done, drain and set the eggs aside to cool.

Open and drain the canned corn. Place the corn in a large salad bowl.

Open and drain the canned peas. Add it to the corn.

Now you can add the horseradish and mustard. Mix gently for now.

Chop the carrots into small squares. Add them to the peas and carrots.

Peel the eggs. Chop into small pieces like the carrots. Add to veggie mixture.

Add the sour cream and the mayonnaise. Add salt and pepper to taste.

Finally toss everything together gently to mix well

My Chef's Tips:

When you serve, decorate with some parsley leaves for a nice touch. Have some bread or crackers as a side.

Now the next time you try this recipe consider adding these ingredients:

• 1 medium diced apple
• 2-3 diced dill pickles
• 2 cooked, medium size potatoes
• 1 teaspoon of honey
  

You can see why I call this my best egg salad recipe!

The carrots, peas, and corn combination is a basic salad in Poland. I would see this at nearly every party, wedding, or Holiday feast (like Easter) I went to.

This is also why I think this egg salad recipe is the best: it brings back many happy memories for me.

It’ll be happy memories for you and yours too. Try it yourself and let me know how you like it!

Return from My Best Egg Salad Recipe
to Chicken Salad Recipes

Return to Easy Chicken Recipe Ideas

Monika's Kitchen is on Instagram - Follow Us!