This is the best egg salad recipe because it’s satisfyingly egg-y without being overloaded with mayo. Eggs work with any extra virgin olive oil, from delicate to robust, but we also like this recipe with our Meyer Lemon Olive Oil for a bright, citrusy zing! Serve it on toasted baguette, in crisp lettuce cups or as a sandwich filling.
6 hard-boiled eggs
2 tablespoons mayonnaise
2/3 cup finely diced celery
1 tablespoon minced chives
1 tablespoon Extra Virgin Olive Oil*
1 1/2 t lemon juice
freshly ground pepper
1. Peel the eggs and place in a medium bowl. Using a potato masher, whisk or even a fork, smash the eggs to break up in to smaller chunks. Add the mayonnaise, olive oil and lemon juice and stir with a spatula or spoon ingredients are fully incorporated. Stir in the celery and chives. Season with salt and pepper to taste.