Egg Salad or Chicken Salad

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  • 6 eggs, hard boiled or 10 ounces of chicken parboiled
  • 1 stalk of celery, diced (can replace with about 1/3 of a leek, diced and steamed briefly)
  • 1-1/2 tablespoons mayonnaise or Greek yogurt
  • 1 tablespoon minced chives
  • 1 tablespoon lemon juice or white vinegar
  • 1 tablespoon of pickle relish, or a small minced pickle
  • salt and pepper to taste
  • paprika to taste
  • ground mustard to taste

Peel the eggs and dice (or dice the chicken).

Mix in all other ingredients. Chill in fridge before serving.

Serves: 4 (on sandwiches or beds of lettuce)

Preparation time: 20 minutes (prepare in advance)