Egg salad is an old classic known all in many contries. It is really easy to make, contains very few ingredients and can be varied in many ways.
This recipe is based on eggs, mayonnaise, salt, pepper, herbs and lemon juice. If you want a salad with less fat, replace the mayonnaise, or some of it, with sour cream, greek yogurt or creme fraiche.
The egg salad shown here is really yellow. This is because the egg salad is made of homemade mayonnaise and eggs laid by my own chickens. If you don’t keep chickens, use organic eggs or eggs from free range chickens to give your salad a nice yellow colour.
For variations try using different herbs, capers, pickles, cucumber, tomato, celery stalk, avocado, mustard, cress or curry powder.
Store in the fridge for 1-2 days.