Egg Salad Revisted

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IMG_4412-001Another food item there seems to be plenty of after Easter are eggs – lots of coloured Easter eggs. As is customary with Greeks, we play this egg cracking game to see who’s egg wins in a game of cracking to see who’s eggs reign supreme.

That’s all good fun but what to do with all the leftover cracked eggs? The obvious – egg salad. My goal here is to give egg salad another chance – offer something different from the deli or far removed from what you may have eaten as a child. Call it a grown up egg salad, with some punch and bold flavours.

There’s mayo, sea salt and please use fresh ground pepper, lots of chives (or scallion greens), diced celery, fresh herbs (was in a tarragon mood today) and mustard and a splash of Worcestershire sauce. For a little umami, I’ve garnished my egg salad with pitted and sliced Kalamata olives – it works!IMG_4414

Egg Salad

Serves 2

4 hard boiled eggs

3 Tbsp Mayonnaise

1 Tbsp Worcestershire Sauce
1  stalk of celery, thinly diced

1 Tbsp. chopped fresh tarragon (or dill)
1 tsp Dijon mustard
1/4 cup chopped fresh chives
1/2 tsp sea salt
1 tsp fresh ground pepper


finely chopped chive

finely chopped red onions

sliced Kalamata olives

sweet paprika

  1. Peel your eggs and chop to desired consistency, place in a bowl with the remaining ingredients.
  2. Adjust for seasoning with salt and ground pepper and place a scoop on lightly toasted bread or bun, garnish with more chives, olives and a sprinkle of sweet paprika.

© 2014,
Peter Minakis

. All rights reserved.

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9 Comments for “Egg Salad Revisted”



I love egg salad, and I eat it about once a week for lunch. I’ve always been really boring though just egg and mayo… obviously it’s time for me to step up and make it interesting – thanks for the inspiration – that looks so yummy!

Astrid, Kashim & Othello


I don’t know if he’d liked it I definitely would!! ;o)

thanks for joining in!



Hey Peter,

I thought I had already commented on this post (I must be going crazy)! I think the chives and extra seasonings would be great in egg salad but I’ll save the celery for tuna salad ;-)



Nice to meet you Peter, I am new to this WHB and blogging in general and I’m doing my run through the entries. By the way love you country and enjoyed your blog. I do like egg sandwiches I find they are so moist, great on hot days.



Very nice photo of the sandwich. It sounds very tasty. I’m more of a salad eater than a sandwich eater; I might just eat the filling!



I love chives and use them by the big handful ( I have about 12 feet of them… a row that long, I mean)
But I really like the Worcestershire… must spice it up just right!

Peter M


Kalyn, nothing wrong with that!

Katie, arent chives so easy to grow? I have them in my garden until the 1st frost.