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Who loves egg salad? I know I do and I don’t remember there ever being a time I didn’t love it! It’s an easy variation to sandwiches and is packed with protein. We are a week into summer break and I try so hard to change up lunch time even though that proves to be challenging some days. Thankfully my girls somewhat accept egg salad as an okay thing to eat…you know how that goes! I slice up some veggies to eat along with it and serve with either crackers or bread. The egg salad pictured here is served with Wasa crackers, which is a cornerstone to any Swedish “smörgåsbord”. 😉 You can purchase Wasa Crakers or “knekkebröd” on Amazon.
Here’s how to make this super simple and delicious egg salad:
4 boiled eggs
1/2 c mayo
1 tbsp apple cider vinegar
pinch of salt
Boil and peel your eggs. I put them all in a bowl and then smash with a fork. Add the mayo, vinegar, and salt and blend until all mixed together. Serve over toast, in a sandwich, or on crackers. Add a little extra fun by serving it with a fun drink! Here is a recipe for a fruity lemonade.
I like to serve mine still warm but of course you can make ahead and store in the fridge for up to 3 days.
Delicious!
English