All of us at The Hungry Wife had a great time tinkering with this perennial favorite. The simplest egg salad made with fresh eggs, crisp celery, a good mayonnaise, and quality mustard is hard to beat. But hard-boiled eggs and mayonnaise are a fine vehicle for a host of other ingredients and seasonings.
Here is an egg salad that can be eaten as a sandwich, spread, or canapes, or stuffed into ripe juicy tomatoes shells, crisp cucumber shells, or bell pepper halves.
Serve Scandinavian Egg Salad as a sandwich between slices of whole wheat bread, baguette, or a coarse country-style bread with tender leaf lettuce and sliced tomato. As an appetizer, serve with sesame crackers, pita, or rye crackers.
Reduce the fat content of Scandinavian Egg Salad by discarding the cooked yolks of five of the eggs. If you don’t have a 2-quart saucepan, a larger one is okay – just use enough water to immerse the eggs completely.
Scandinavian Egg Salad, continued…