Egg Salad Recipe Once Upon A Chef

Perfect for the person who loves egg salad but doesn t love the mayo that most recipes call for.

Egg salad recipe once upon a chef. The dressing will keep well in the fridge for about a week. Fewer ingredients make this a quick and easy meal. Heat over high heat until the water comes to a rapid boil.

Add the chopped eggs celery scallions and parsley. Once upon a time i went to culinary school and worked in fancy restaurants. Welcome i m jenn segal classically trained chef cookbook author busy mom.

For starters it s important to begin with properly cooked hard boiled eggs. Add the spinach and mushrooms and toss to coat evenly. Taste and adjust to your liking.

Place the eggs in a small saucepan and cover with cold water by one inch. Remove the saucepan from the heat cover with a lid and let stand for 14 minutes. Dry the eggs then chop into 1 4 inch pieces.

Once upon a time i went to culinary school and worked in fancy restaurants. Divide the salad between 4 plates or bowls. Welcome i m jenn segal classically trained chef cookbook author busy mom.

Now i m cooking for my family and sharing all my tested perfected recipes with you here. Taste and adjust the seasoning with salt and pepper if necessary. For the dressing combine all of the ingredients except for the cilantro in a blender and process until completely smooth.