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A Fail Safe Formula for Traditional Egg Salad

Course Salad
Cuisine Canadian
Prep Time 1 hour
Cook Time 25 minutes
Total Time 1 hour 25 minutes
Servings 20
Author Valerie Lugonja

Ingredients

  • 2 dozen eggs , hard boiled, peeled and finely chopped
  • 1 1/2 cup onion , minced
  • 1 cup celery , finely chopped
  • 1 cup mayonnaise
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper

Instructions

  1. Combine all ingredients, folding together lightly with a spatula
  2. Seal tightly in a container in the fridge until ready to use; best to use immediately as the egg salad will go watery
  3. Good for 3-4 days

Recipe Notes

Formula: 10: 1.5: 1: 1
10 cups (or 2 dozen) finely chopped hard boiled eggs
1 1/2 cup onion, minced
1 cup celery, finely chopped
1 cup mayonnaise
If you use this formula, it will work every time
For example:
6 eggs, 1/ cup onion, 1/4 cup celery, 1/4 cup mayo OR 2.5: 0.375 : 0.25: 0.25